Masthani's kitchen

HOW TO MAKE GUNTA PONGANALU/ PANIYARAM RECIPE WITH IDLY BATTER 2021/Masthani’s kitchen

2021-08-06T14:13:00.002+05:30

Gunta Ponganalu/Paniyaram recipe with leftover idly batter (step-by step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

Welcome back to all my readers I hope you all are doing well please wear mask and stay healthy.

Ponganalu is an easily and quick south Indian healthy breakfast or snacks recipe looks like ball shaped dumplings with fermented idly or dosa batter. In every home we make this breakfast recipe with left over idly and dosa batter. I am posting this recipe in a simple way specially prepared in Andhra style or southern India, in this blog we can easily make it in our kitchen by using step – by step photos with detailed steps.

Gunta ponganalu

Gunta ponganalu is a name derived as Telugu speaking peoples which are light –golden color. Here ponganalu means ball shaped dumplings and gunta means which pan have cavities they are light weight and non-stick pan which looks like deep ground in shape specially used as this recipe. This pan can easily available in super markets any online named as aebleskiver pan. In India with a reasonable cost.

When I am studying this recipe is more famous in rayalaseema in Andhra Pradesh state I just love it. So in this blog I prepared gunta ponganalu with left-over idly batter with adding simply veggies like onions, green chili, coriander stems, curry leaves. I can show a different recipe with dosa batter in following blogs.

Gunta ponganalu is a savory dish even kids can enjoy it. We can serve them with peanut chutney, Bombay chutney, magaya pickel, tomato sauces are available in our blog links are given below.

Gunta ponganalu

TABLE OF CONTENT:

BENEFITS OF GUNTA PONGANALU
DERVIED STEPS
PROCEDURE
TIPS FOR BEST RESULTS

BENEFITS OF GUNTA PONGANALU:

Ponganalu does not contain any cholesterol and no saturated fat.

If you are looking for loose weight then idly batter can make a perfect diet.

Idly batter have a rich in proteins, iron, magnesium.

Eating daily to reduce the insulin resistance and good for diabetes patients and function of heart.

Ponganalu may help to easily digest for digestive system.

DERIVED INGRENDITS:

3 cups of idly batter

2 slightly chopped onions

1 slightly chopped green chili

Salt (per required)

Handful of curry leaves

Handful of coriander stems

Cooking oil

DETAILED STEPS:

Ponganalu batter:

Step 1: Preparation of idly batter I already posted in our blog if you are not aware of it the link is given below we can easily re-direct on it.

IDLY BATTER

Step 2: Firstly take a leftover or fermented 3 cups of idly batter in a bowl.

idly batter

Step 3: Pour all slightly chopped veggies like onions, coriander stems, curry leaves, green chili on it.

chopped veggies

Step 4: Mix all the ingredients taste it and adjust the salt, if batter is thick then add a little water to get a semi-thick.

Mix well

Cooking Gunta ponganalu:

Step 5: Heat the ponganalu pan and coat the holes with oil on it.

ponganalu pan

Step 6: Pour the idly batter on holes don’t not pour batter completely in holes. Cook them in a medium –flame do not rush out the inside of ponganalu will not cook properly.

idly batter

Step 7: Don’t rush out flipping other side color will slightly change then only flip back.

Don’t rush out

Step 8: Flip other side with help of spoon/fork/chopstick and cook them other side.

Flip other side

Step 9: At last serve them in a plate with perfect combination of peanut chutney enjoy the each byte of ponganalu.

Gunta ponganalu

REQUIRED TIME:

Prep time	15 min
Cooked time	10 Min
Total time	25 min
cuisine	India
Makes	6 servings
Author	Masthani

PROCEDURE:

Ponganalu batter:

Preparation of idly batter I already posted in our blog if you are not aware of it the link is given below we can easily re-direct on it.
IDLY BATTER
Firstly take a leftover or fermented 3 cups of idly batter in a bowl.
Pour all slightly chopped veggies like onions, coriander stems, curry leaves, green chili on it.
Mix all the ingredients taste it and adjust the salt, if batter is thick then add a little water to get a semi-thick.

Cooking Gunta ponganalu:

Heat the ponganalu pan and coat the holes with oil on it.
Pour the idly batter on holes don’t not pour batter completely in holes. Cook them in a medium –flame do not rush out the inside of ponganalu will not cook properly.
Don’t rush out flipping other side color will slightly change then only flip back.
Flip other side with help of spoon/fork/chopstick and cook them other side.
At last serve them in a plate with perfect combination of peanut chutney enjoy the each byte of ponganalu.

TIPS FOR BEST RESULTS:

We can add grated carrots, ginger in batter as veggies.
Sautéing method we can use before directly adding veggies take a pan pour some oil on it add all slightly chopped veggies salute them 50 % and transfer them in a batter.
We can add herbs like cumin, coriander powder as per wish.
Maintain medium-low flame only otherwise the inside of ponganalu will not cook properly.
We can place lid on top of the pan while cooking ponganalu it not necessary.
While pour the batter in pan don’t rush out flipping other side color will slightly change then only flip back.

Nutrition facts (estimation only):

(6 servings per container

Serving size (1g)

Calories -198, total fat-1g, saturated fat-1g, transfat-0g, cholesterol-0mg, sodium -1mg, total carbohydrates-36g, sugar-1g, proteins -14g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time.

KAJJIKAYALU /KARANJI RECIPE 2021/Masthani’s kitchen

2021-08-03T14:32:00.001+05:30

How to make Kajjikayalu /Karanji recipe (step-by step picks) 2021/Masthani’s kitchen:

Hello friends!

Namsthe 🙏

Welcome back to all my readers I hope you all are doing well please wear mask and stay healthy.

Kajjikayalu is one of the famous festivals sweet recipe which are stuffed sweet and deep fried snacks. I am posting this recipe in a traditional baked version specially prepared in Andhra style or southern India, in this blog we can easily make it in our home by using step – by step photos with detailed steps.

Kajjikayalu

By looking of traditional version of kajjikayalu crispy outside and softness inside stuffing with some special flavors & herbs like roasted semolina, dry coconut, sugar/jaggery, poppy seeds with a tinge of cardamom which are deep fried in oil to get a perfect sweet snack. Kajjikayalu can be easily stored more one month tight with air-cap.

Mainly kajjikayalu are prepared with different nuts, all purpose flour/wheat flour and roasted semolina by using with various ratios depends as per our wish. Roasted all the nuts like dry coconut, ground nuts, dry fruits, dal mixing all them with a semolina, all purpose flour/wheat flour in a ratio of 2:1 quantity making dough and folding technique to get a perfect shape and at conclusion fried in oil.

kajjikayalu

TABLE OF CONTENT:

BENEFITS OF KAJJIKAYALU
DERVIED STEPS
PROCEDURE
TIPS FOR BEST RESULTS

BENEFITS OF KAJJIKAYALU:

Cardamom seeds: all we know that cardamom seeds have a health benefits, unique taste with resinous, aromatic which gives flavorings both food and drinks in our daily healthy purposes.

Dry coconut: in this recipe we add dry coconut to get tasty bits and also a lot of health benefits which can grow healthy tissues and fight with diseases.it helps to store longer period and fresh.

Nuts: It have a high nutritional values like minerals, fiber, calcium, iron.

All purposes flour/wheat flour: in this recipe we add flour to get dough to make a kajjikayalu .we add equal quality of both the flour on 1:1 ratio to get the instant energy with a lot of fiber content.

KAJJIKAYALU /KARANJI

DERIVED INGRENDITS:

1:1 ratio of all purposes flour/wheat flour

½ cup of dried coconut

½ cup of ground nuts

½ cup of

1 cup of sugar

3 spoons of cashews (chopped)

1 spoons of poppy seeds (optional)

¼ spoons of cardamom

2 spoons of semolina

Pinch of salt

¼ of ghee/butter

1/3 cup of warm water

DETAILED STEPS:

Preparation of Filling:

Step 1: At begin take a slightly roasted nuts, dal, chopped cashew, dry coconut with an equal quantity or else as per your taste.

roasted nuts,

Step 2: Transfer them in the blender grind them in a fine powder.

blender

Step 3: For the sugar filling transfer that powder in one bowl pour 1 to 1½ cups of sugar and mix well.

sugar filling

Step 4: Take a pan add 1 cup of roasted semolina and poppy seeds one after the other till fragrant.

roasted semolina

Step 5: Grind roasted cardamom pods (with or without skin) mix well to get a more aroma.

roasted cardamom pods

mix well

Dough process:

Step 6: Here I take all purposes flour and wheat flour with an 2:1 ratio to get a perfect dough mixing with pinch of salt on it.

wheat flour

Step 7: Begin to knead add more water as per needed, knead very well until it get soft & pliable. If the dough is too loose add flour on it knead properly.

knead

dough

Step 8: Cover with wet cloth or plate rest it for 30 min, if instantly make naans rest it for 10 min more rest gives more taste and soft.

rest it for 30 min

Shape of kajjikayalu:

Step 9: Divide the dough in same equal balls and keep aside.

equal balls

Step 10: Now, sprinkle the flour on balls rolling the pin into thin circle/disc.

sprinkle the flour

rolling the pin

Step 11: Add a tablespoon of filling at the center of dough.

filling

Step 12: wet the finger with water spread it edges of the dough and fold over to form a semi-circle.

semi-circle.

Press ends of the dough

Step 13: Press ends of the dough firmly, twist the edges around the kajjikaya so that filling is coming out while deep-frying as shown in below picture.

twist the edges

Step 14: Repeat the process till all dough is done, dust-off the excess flour and keep aside.

kajjikayalu dough

Deep-frying process:

Step 15: Take a wide pan heat the oil and maintain medium –low flame. Drop gently 3-4 kajjikayalu into the oil deep-fry them.

deep-frying

Step 16: kajjikayalu must fry in oil with medium flame till the color is changes to golden brown color.

golden brown color

Step 17: At last, kajikayalu are ready transfer in plate and enjoy the each byte of crunchy, tasty sweet.

kajikayalu

You may check this collection of festival recipes on the blog links are given below we can happily directly re-linked to that page.

Janthikalu/ Murukulu recipe

lemon rice

SUNNUNDALU /BLACK GRAM LADDU

PALA THALIKALU

SEMIYA KESARI/VERMICELLI KESARI

RICE PARAMANNAM

REQUIRED TIME:

Prep time	25 min
Cooked time	10 Min
Total time	35 min
cuisine	India
Makes	6 servings
Author	Masthani

PROCEDURE:

Preparation of Filling:

At begin take a slightly roasted nuts, dal, chopped cashew, dry coconut with an equal quantity or else as per your taste.
Transfer them in the blender grind them in a fine powder.
For the sugar filling transfer that powder in one bowl pour 1 to 1½ cups of sugar and mix well.
Take a pan add 1 cup of roasted semolina and poppy seeds one after the other till fragrant.
Grind roasted cardamom pods (with or without skin) mix well to get a more aroma.

Dough process:

Here I take all purposes flour and wheat flour with an equal quality to get a perfect dough mixing with pinch of salt on it.
Begin to knead add more water as per needed, knead very well until it get soft & pliable. If the dough is too loose add flour on it knead properly.
Cover with wet cloth or plate rest it for 30 min, if instantly make naans rest it for 10 min more rest gives more taste and soft.

Shape of kajjikayalu:

Divide the dough in same equal balls and keep aside.
Now, sprinkle the flour on balls rolling the pin into thin circle/disc.
Add a tablespoon of filling at the center of dough.
Wet the finger with water spread it edges of the dough and fold over to form a semi-circle.
Press ends of the dough firmly, twist the edges around the kajjikaya so that filling is coming out while deep-frying as shown in below picture.
Repeat the process till all dough is done, dust-off the excess flour and keep aside.

Deep-frying process:

Take a wide pan heat the oil and maintain medium –low flame.
Drop gently 3-4 kajjikayalu into the oil deep-fry them.
kajjikayalu must fry in oil with medium flame till the color is changes to golden brown color.
At last, kajikayalu are ready transfer in plate and enjoy the each byte of crunchy, tasty sweet.

TIPS FOR BEST RESULTS:

We can use different flour as per wish but wheat flour gives healthy diet.
Dough keep aside for 30 min get more softer and easily melt while eating.
kajjikayalu must be cooked in the medium –low flame only, while deep-frying the dough maintain the low flame .
Filling items we can add more dry-fruits like walnuts, almonds, khoya roasted sesame seeds as per wish.
Instead of sugar we can also add jaggery syrup to get a healthy sweet.
Folding process is important in this recipe so that filling is coming out while deep-frying.
We buy kajjikayalu moulds available in markets after rolling out dough.

Nutrition facts (estimation only):

(6 servings per container

Serving size (1g)

Calories -178, total fat-6g, saturated fat-4g, transfat-0g, cholesterol-6mg, sodium -3mg, total carbohydrates-23g, sugar-12g, proteins -4g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

POMEGRANATE MILKSHAKE JUICE: TOP 11 BENEFITS TO DRINK POMEGRANATE JUICE 2021/ Masthani’s kitchen

2021-07-26T15:05:00.000+05:30

TOP 11 HEALTH BENEFITS TO DRINK POMEGRANATE JUICE (step-by step photos) 2021/ Masthani’s kitchen:

Hello friends!

Namsthe 🙏

Pomegranate juice is one of the refreshing, delicious juice which comes in northern hemisphere of from October to February and in southern hemisphere from march to May. Today I prepared Pomegranate juice for my family which can hydrates us and also boost the energy and having a lot of health benefits written as shown in below Who are looking for simply cool beverage in summer the pomegranate milkshake fruit juice can give you more options to get instant of energy

POMEGRANATE JUICE

If you never tired tasted and fresh pomegranate milkshake juice guys definitely you need to try it. Pomegranate juice is easily to make in our home in this blog I want to share you step by step procedure you can easily understand it with the help of only 3 ingredients within 5 minutes.

In fact the main task of pomegranate is peeling the seeds my sister or my mother refused to peel it, I don’t know why but peeling the seeds/arils of pomegranate I felt relax trust me guys pomegranate is helps for stress burner also while peeling the seeds.

To get the essential nutrients in daily dose is by consuming fruits juices, green vegetables with a top-quality drinks. Cut the top crown and scoop a bit of yellow portion on it with a minimum pressure remove all seeds/arils clean them in 5 minutes mixing with sugar/honey, chilled milk with a blender in a 5 minutes.

Let’s talk in detailed way and top 11 health benefits, I hope you guys enjoy it.

pomegranate milkshake juice

TABLE OF CONTENT:

History of pomegranate juice
11 reasons to drink pomegranate juice
FAQ
Derived steps
Procedure
Tips for best results

HISTORY OF POMEGRANATE JUICE:

As per history I collected the information about pomegranate was cultivated from Iran and Iraq countries around 16^th century and expanded Europe, Africa, china, north India, south Asia countries.

Pomegranate is a family of LYTHRACEASE sub family of panicoideae. This fruit is small tree growing 5 to 10 m with a multiple spiny branches surviving for 200 years. Pomegranate flower was bright red with 3-7 Petals later some fruits are grown in flowers.

Pomegranate

11 REASONS TO DRINK POMEGRANATE JUICE:

1) Diet fruit (loss weight):

Who are looking for control the weight this juice really helps you a lot because pomegranate have a naturally water content and fiber, electrolytes which helps for perfect diet .

2) Healthy kidney:

All we know that we have to drink water, good fiber to flash out all the toxins in our body in that process kidney helps to purify our body , naturally pomegranate have a both content which have all minerals, fiber qualities and prevents the formation of kidney stones.

3) Digestion:

Pomegranate have a rich in fiber, amino acids and water soluble can helps to digest easily and maintain healthy.

4) Glowing skin:

Pomegranate helps our skin looking fresh and young, to get glow of our skin inner intake drinking a lot of fresh juices helps to get naturally glow.

5) Hair growth:

Pomegranate have a natural enzymes like Citrulline, arginine which can act has a natural hair growth helps to increase growth of hair and avoid the white scrap.

6) Wound healing:

Formations of collagens is fast to looking young and healthy and also pomegranate which have a protease enzymes to create new connecting tissues in our body.

7) Boost immune system:

Pomegranates have a rich in vitamin C, A, B6, fiber, calcium, magnesium which can helps our body to maintain healthy.

8) Eyes healthy:

Pomegranate have rich in vitamins A, C , potassium ,amino acids which helps our eyes healthy .

9) Reduce heart problems:

It’s have a high potassium ,amino acids which can helps to proper blood flow on vessels and fight with heart diseases .

10) cancer/diabetes:

Now-a-days Caner/diabetes is common disease to maintain healthy body pomegranate have a lycopene rich in fiber, anti –oxidants it helps to reduce the risk of these diseases.

11) Anti- inflammatory:

Who are suffering from arthritis , stress ,Cellular damage, habits of smoke ,drink, drugs have an inflammatory problem in their bodies pomegranate helps to produce anti-oxidants to boost immunity system maintain general health.

FREQUENTLY ASKED QUESTIONS:

1) How to pick pomegranate fruit?

We can find easy at super markets or fruits shop but the main problem is which pomegranate is best for juice?

Pick the pomegranate it must be heavy then only the seeds are more and more juice. pomegranate should have smooth, shiny, make sure there no bruised spots, soft.so while buying pomegranate choose best one to get more juice.

2) Can pomegranate juice good for babies?

Yes, your baby is ready to feeding food this fruit helps to boost immune system, rich fiber, vitamins which have anti-oxidants fight for illness.

3) Can musk melon frozen/stored?

Yes, we can store on fridge with air-tight cap box but after the frozen taste is slightly different make sure make a habit to eat fresh fruits to get instant good energy.

4) Can we make juice without blender?

If you don’t have a blender no problem take a disposable plastic Ziploc bag pour all the seeds on it smash with rolling pin. Strain out the juice this process also can get a fresh juice.

DERIVED INGREDIENTS:

4-5 pomegranates

Sugar/honey

Chilled milk

Pinch of salt

DETAILED STEPS:

Peeling seeds:

Step 1: The main task of pomegranate fruit is peeling the seeds no problem I detailed in easy way. Cut the top crown and scoop out a bit of yellow portion below the cut crown area. Gently spread the 5 shallow slits of bumpy portions of the fruit.

Pull out the outer peel from each section of fruit push the seeds/arils out with our fingers and start to fall out bowls with a little effort on seeds. Separates the inner core from the arils/seeds and makes easy to peel the fruit.
Transfer them in a clean bowl wash them with a fresh running water.

peeling seeds

Blending process:

Step 2: Transfer them in a blender add 2 spoons of sugar/honey as per you required.

blender

Step 3: Pour a one cup of chilled milk, pinch of salt and 2 ice cubes to blend the juice easily.

chilled milk,

Step 4: Grind it with the help of mixer until u get pulp smooth.

Grind it

Step 5: Place it fine mesh sieve over a large bowl and pour a prepared mixture to strain the juice.

mesh sieve

Step 6: Stir it with the help of spoon until get the juice.

Stir it

Step 7: we can see the pulp gently press the seeds down after squeeze the juice.

squeeze the juice

Step 8: Serve them in a glass for garnish process add some pomegranates seeds on top of the juice.

garnish

Step 9: At last our healthy, tasty pomegranate juice is ready enjoy the each sip of natural healthy juice.

pomegranate juice

we can also find different healthy juices in our links are given below.

More healthy juices must try it

carrot beet juice

Chikoo/sapota milkshake

cucmber juice

papaya smoothie juice

banana smoothie milkshake

Amaranth/thotakura leaves juice

nannari/sugandha juice

Watermelon juice

Musk melon juice

GUAVA /GOOSE BERRY MILKSHAKE

REQUIRED TIME:

Prep time	5 min
Blending time	5 min
Total time	10 min
cuisine	World
Makes	4 servings
Author	Masthani

PROCEDURE:

Peeling seeds:

The main task of pomegranate fruit is peeling the seeds no problem I detailed in easy way. Cut the top crown and scoop out a bit of yellow portion below the cut crown area. Gently spread the 5 shallow slits of bumpy portions of the fruit.
Pull out the outer peel from each section of fruit push the seeds/arils out with our fingers and start to fall out bowls with a little effort on seeds. Separates the inner core from the arils/seeds and makes easy to peel the fruit.
Transfer them in a clean bowl wash them with a fresh running water.

Blending process:

Transfer them in a blender add 2 spoons of sugar/honey as per you required.
Pour a one cup of chilled milk, pinch of salt and 2 ice cubes to blend the juice easily.
Grind it with the help of mixer until u get pulp smooth.
Place it fine mesh sieve over a large bowl and pour a prepared mixture to strain the juice.
Stir it with the help of spoon until get the juice.
We can see the pulp gently press the seeds down after squeeze the juice.
Serve them in a glass for garnish process add some pomegranates seeds on top of the juice.
At last our healthy, tasty pomegranate juice is ready enjoy the each sip of natural healthy juice.

TIPS FOR MORE RESULTS:

While making pomegranate juice make sure choose the best quality fruit without any black patches are so soft fruit
We can also make juice without any blender take a disposable plastic Ziploc bag pour all the seeds on it smash with rolling pin. Strain out the juice this process also can get a fresh juice.
Adding pinch of salt gives u more taste but it is optional
Adding vanilla or custard ice cream gives juice more tasty and juicy.

NUTRITION FACTS (ESTIMATION ONLY):

(4 servings per container

Serving size (1g)

Calories -53, total fat-0.5g, saturated fat-1g, cholesterol-0mg, sodium -9mg, total carbohydrates-13g, sugar-13g, proteins -2g).

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

MUSLIM STYLE CHICKEN ROAST DUM BIRYANI RECIPE 2021/Masthani’s kitchen

2021-07-22T13:31:00.002+05:30

CHICKEN ROAST DUM BIRYANI RECIPE (Step –by- step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

BAKRID MUBARAK! MAY ALLAH GIVES YOU HEALTH AND HAPPY TO ALL MY READERS FAMILY.

Today I want to share you CHICKEN ROAST DUM BIRYANI recipe in a Muslim style who are the beginners we can easy understand by step by step picks procedures and also easily make it in our kitchen.

Basically biryani is made up of different layered rice with marinated chicken with herbs, spices, ghee, mints. Biriyani is introduced by Indians it much popular and luxurious treat to any special occasions or functions.

CHICKEN ROAST DUM BIRYANI

There are different styles of biriyani like vegetarian people eat this biryani with raita(yogurt dish), tamarind rasam, pickle, for non-vegetarian people can enjoy with best combination of chicken, mutton, prawns curry and also raita , tamarind rasam and we can easily available in street food, vendors, restaurants as main menu in India.

When you attend Muslim marriage functions or festivals biriyani is more special we did not get that special taste anywhere else so today I ready to share this recipe with detailed steps and picks happily made it in our kitchen, Whenever sudden visiting guests to our home this recipe may sure are you going impressed to them.

In fact we should marinate chicken with different spices, herbs, mints, ghee, curd for 4 hours or whole night putting altogether masala needs more time to cook but this recipe we can make within 35 min even bachelors can easily cook in our home. Boiling rice with different spices up to 70% in medium heat for 10-15 minutes transfer marinate chicken with another bowl, Dum with different layered basmati rice for 25 minutes to get a tasty, spicy biriyani is ready.

Let’s talk in detailed way I hope you guys enjoy it.

CHICKEN ROAST DUM BIRYANI

TABLE OF CONTENT:

BENEFITS OF BIRYANI
FAQ
DERIVED STEPS
PROCEDURE
BEST FOR MORE RESULTS

BENEFITS OF BIRYANI:

Biryani is helps to high nutritional values, proteins, Iron to our body

It increases the immunity system to maintain healthy growth.

It helps to reduce the heart diseases.

biryani is vegan and Gluten free also.

biryani is helps to maintain bones, muscles healthy.

FREQUENTLY ASKED QUESTIONS?

1) History about biryani?

Biryani derived word from Persians is originates in 13 century middle east and central Asia mostly famous in west Bengal , Andhra , Telangana states in India.

2) Can breast feeding mom eat biryani?

Yes! Eating spicy food while breast feeding may benefits to your baby to get healthy bones, muscles, improve immunity system to babies.

3) Which rice is best for biriyani?

Biryani with normal rice or basmati rice is doesn’t matter guys we can make it easily and delicious it’s my promise but basmati rice have a longest grain to get more taste than normal daily use rice.

4) How can I make my biryani moist?

Marinate chicken with different spices, herbs, mints, ghee, curd for 4 hours or whole night putting altogether masala needs more time to cook but this recipe we can make within 35 min. Boiling rice with different spices up to 70% in medium heat for 10-15 minutes transfer marinate chicken with another bowl, Dum with different layered basmati rice for 25 minutes to get a tasty, spicy biryani is ready.

LET’S LOOK AT DERIVED INGRENDITS:

FOR SPICY PASTE:

1 long ginger

10 cloves of garlic

10 cashew nuts

½ tsp coriander powder

½ tsp cumin powder

2 cardamom

3 bay leaves

½ tsp star anise

1 strand mace

½ coriander seeds

1 cinnamon

½ cup of biryani masala powder

FOR THE BIRYANI:

6-10 spoons ghee

3 fried onions

5 Green chills

1 cup curd

½ cup of fresh cream

Salt, red chili powder (as per taste)

Pinch of turmeric

2 lemons

Saffron/ red food color

Handful of Coriander stems

Handful of Mint leaves

DERIVED STEPS:

Marinate process for roast chicken:

Step 1: Firstly clean the chicken with rock salt and half lemon juice in a running water to avoid the smell of chicken pieces. Now start the marinate process is most important for roast biryani.

Take a convenient bowl to mix all the herbs and spices add chicken, 3spoons of ghee, handful of mint, coriander stems, half squeeze lemon, 3spoons of ginger and garlic paste.

chicken pieces

Step 2: Pour all the spices and herbs like Salt, red chili powder (as per taste), pinch of turmeric, ½ tsp coriander powder, ½ coriander seeds, 10 cashew nuts, ½ tsp cumin powder, ½ cup of biryani masala powder mix it very well all the spices must marinate in chicken pieces.

All spices

Step 3: Adding each item on chicken passage the pieces for 2 min then next add another spices to get a perfect taste to cool down all the spices then we should add 1 cup of yogurt, 1/2 cup of fresh cream, ½ cup of fried onions on it mix it well.

cool down spices

Step 4: Almost marinate process done at last add oil on it mix it well by our hands and rest the chicken pieces for 4-5 hours or whole night in fridge.

Marinate for 4 hours

Choosing rice:

Step 5: Choosing rice is most important to prepare perfect tasty biryani in that we can make daily used rice or in this battle basmati rice win the race.

Basmati rice have a long grain it will cook properly to get more taste, while looking at cost price basmati rice more cost than daily based rice.

Before cooking biryani 30 min we should soak them in water it helps to get soft, tender, tasty biryani rice.

Basmati rice

Cooking basmati rice:

Step 6: Most careful while cooking rice to get a perfect biryani, take a large pot pour water on it add whole biryani spices half lemons, 2spoons of ginger &garlic paste, 2 cardamom, 3 bay leaves, ½ tsp star anise, 1 strand mace.

add spices

Step 7: Add Handful of Coriander stems, Handful of Mint leaves, ghee on it.

Handful of mints

Step 8: After boiling of water then add basmati rice on it.

cooking rice

Step 9: Basmati rice must be cooked properly up to 70% of rice and also while cooking rice we should check the salt here only, we couldn’t add anywhere so check it properly.

70% of cooked rice

Layered rice process:

Step 10: Take a thick-bottomed pot or cooker bottomed for biryani because this biryani is roast if you choose thin –bottomed pot it may felt deep roasted colored turns into black so make sure choose perfect pot, pour oil on it.

Thick-bottomed pot

Step 10: Later transfer whole marinate chicken pieces into that pot placed them perfectly layered.

Marinate chicken pieces

Step 11: Drain-out the rice water carefully transfer the 70% cooked rice in that over the marinated pieces in a form of layered section of rice.

Transfer the 70% cooked rice

layered section of rice

Step 12: At the top of the rice sprinkle a little biryani masala, cover with coriander stems, mints, ghee, fried onions, saffron soaked milk and 2 cups of rice water is poured on edges of rice.

sprinkle spices

sprinkle mints

Dum process:

Step 13: Finally Dum process means slow cooking food with tightly sealed with iron rod or wheat flour around the plate, Steam the rice without escape from the air-tight cap, Dum rice is mostly important in biryani.

Maintain medium- low flame only until the rice cooked while mixed with all spicy, herbs flavors. Rest it covered for 20 minutes.

While cooking in cooker cook for 1 whistle then remove the cooker hot burner to stop cooking further.

Dum biryani

Step 14: At last serve MUSLIM STYLE CHICKEN ROAST DUM BIRYANI in a bowl and enjoy the each byte of spicy, tasty rich delicious biryani.

CHICKEN ROAST DUM BIRYANI

MORE LINKS:

MUSLIM STYLE VEGETABLE BIRYANI RECIPE

REQUIRED TIME:

Prep time	15 min
Cooked time	20 Min
Marinate time	4hours/whole night
Total time	4 hours 35 min
Makes	8 servings
Author	Masthani

PROCEDURE:

Marinate process for roast chicken:

Firstly clean the chicken with rock salt and half lemon juice in a running water to avoid the smell of chicken pieces. Now start the marinate process is most important for roast biryani.
Take a convenient bowl to mix all the herbs and spices add chicken, 3spoons of ghee, handful of mint, coriander stems, half squeeze lemon, 3spoons of ginger and garlic paste.
Pour all the spices and herbs like Salt, red chili powder (as per taste)
Pinch of turmeric, ½ tsp coriander powder, ½ coriander seeds, 10 cashew nuts, ½ tsp cumin powder, ½ cup of biryani masala powder mix it very well all the spices must marinate in chicken pieces.
Adding each item on chicken passage the pieces for 2 min then next add another spices to get a perfect taste to cool down all the spices then we should add 1 cup of yogurt, 1/2 cup of fresh cream, ½ cup of fried onions on it mix it well.
Almost marinate process done at last add oil on it mix it well by our hands and rest the chicken pieces for 4-5 hours or whole night in fridge.
Choosing rice is most important to prepare perfect tasty biryani in that we can make daily used rice or in this battle basmati rice win the race.
Basmati rice have a long grain it will cook properly to get more taste, while looking at cost price basmati rice more cost than daily based rice.
Before cooking biryani 30 min we should soak them in water it helps to get soft, tender, tasty biryani rice.

Cooking basmati rice:

Most careful while cooking rice to get a perfect biryani, take a large pot pour water on it add whole biryani spices half lemons, 2spoons of ginger &garlic paste, 2 cardamom, 3 bay leaves, ½ tsp star anise, 1 strand mace.
Add Handful of Coriander stems, Handful of Mint leaves, ghee on it.
After boiling of water then add basmati rice on it.
Basmati rice must be cooked properly up to 70% of rice and also while cooking rice we should check the salt here only, we couldn’t add anywhere so check it properly.

Layered rice process:

Take a thick-bottomed pot or cooker bottomed for biryani because this biryani is roast if you choose thin –bottomed pot it may felt deep roasted colored turns into black so make sure choose perfect pot, pour oil on it.
Later transfer whole marinate chicken pieces into that pot placed them perfectly layered.
Drain-out the rice water carefully transfer the 70% cooked rice in that over the marinated pieces in a form of layered section of rice.
At the top of the rice sprinkle a little biryani masala, cover with coriander stems, mints, ghee, fried onions, saffron soaked milk and 2 cups of rice water is poured on edges of rice.

Dum process:

Finally Dum process means slow cooking food with tightly sealed with iron rod or wheat flour around the plate, Steam the rice without escape from the air-tight cap, Dum rice is mostly important in biryani.
Maintain medium- low flame only until the rice cooked while mixed with all spicy, herbs flavors. Rest it covered for 20 minutes.
While cooking in cooker cook for 1 whistle then remove the cooker hot burner to stop cooking further.
At last serve MUSLIM STYLE CHICKEN ROAST DUM BIRYANI in a bowl and enjoy the each byte of spicy, tasty rich delicious biryani.

TIPS FOR BEST RESULTS:

For chicken roast biryani marinate process is important don’t skip any spices, herbs and always soaking time must be minimum 3-4 hours it better to soak the chicken pieces in whole night.
Soak the rice for 30 min keep aside we can see the double the rice and also rice is so soft to eat. We can also choose basmati rice instead of normal rice as per your choice.
Don’t use sour curd or fresh cream use fresh to balance the spices.
Don’t skip any spicy items for biryani spicy paste plays a key role in basmati.
Dum rice is mostly important in biryani steaming the rice without escape from the air-tight cap.
Maintain medium –low flame only while Dum rice adjust the flame in medium –low.
Biryani masala like 5 cardamoms, 5 cloves, 2 inch cinnamon, 1 stone flower, 2 bay leaves mix them fine powder or else we can easily get in super markets.

NUTRITION FACTS (ESTIMATION ONLY):

(8 servings per container

Serving size (1g)

Calories -753, total fat-25g, saturated fat-2g, cholesterol-110mg, sodium -985mg, total carbohydrates-73g, sugar-3g, proteins -31g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

MASALA CRAB FRY /PETHALA VEPUDU CURRY RECIPE 2021/Masthani’s kitchen

2021-07-18T14:03:00.000+05:30

How to make crab fry/pethala vepudu/nandu varuval recipe (step-by step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

Welcome back to all my readers I hope you all are doing well please wear mask and stay healthy.

Crab fry curry is something very close to my heart. Crab curry is finger licking recipe with a whole lot of aromatic herbs and spices can gives this curry special aroma and taste to your kitchen making crab fry curry is not a that much difficult, in this blog we can happily learn with step by step picks easily understand and make it in your kitchen.

MASALA CRAB FRY

In fact we should boiled crabs to avoid the smell of crabs, putting altogether masala needs more time to cook but this recipe we can make within 35 min even bachelors can easily cook in our home. Cooking onions, green chili in low heat for 8-10 minutes mixed with all the herbs heat for 3 minutes in medium-low flame to get a delicious curry.

Whenever sudden visiting guests to our home this recipe may sure are you going impressed to them. Carb fry curry is more popular in India as well as different parts in our country.

I hope you guys enjoy it.

Carb fry

TABLE OF CONTENT:

BENEFITS OF CRAB
FAQ
DIFFERENTLANGUAGES SPELL ABOUT CRAB
DERIVED STEPS
PROCEDURE
TIPS FOR BESTRESULTS

BENEFITS OF CRAB:

Crab have ability to boost the immunity system to our body.

Crab have a rich source of calcium, phosphorous which helps to promote the bones strong

It have a packed full of vitamin, B12, copper, omega-3, selenium to increase the mental activity and best function of brain and heart.

Crab have omega-3 fatty acid which helps to reduce the cholesterol levels and inflammation to our body.

Crab helps to release the toxins from our body.

Crab meat rich in copper, minerals to boost the red blood cells and oxygenated to our body.

FREQUENTLY ASKED QUESTIONS?

1) Can I eat crab curry while pregnant?

Yes! Sea food are rich source in minerals, omega-3 fatty acids which helps to boost immunity system and also for function of heart, so for pregnant peoples is really good for their healthy.

2) What are side effects of crab curry?

In some peoples may cause side effects like tingling of mouth, dizziness, skin reactions, swelling of the face, lips, tongue be careful while cooking the crab curry.

3) Is crab curry is good for babies?

Of course yes! After completion of 1 birthday we can happily serve crab curry to our babies, crab have rich in minerals, vitamin12, copper, zinc, omega-3 fatty acids, selenium to boost the immunity system to babies.

DIFFERENT LANGUAGES SPELL ABOUT CRAB:

Pethala vepudu – telugu

Yaqlaa alsaltieun- Arabic

karacalo phraya- gujarthi

kekada talana-hindi

edi phrai-kannada

krab phari-malayalam

nantu varukkavum-tamil

karaiba pharai –punjabi

DERIVED INGRENDITS:

For spices:

Small size Ginger

1 red chili

1 spoon of coriander

8 cloves minced garlic

2 cardamom

½ tsp star anise

½ tsp fenugreek seeds

½ tsp cumin seeds

For curry:

½ kg Crabs

3 onions

2 green chili

1 tsp of Red chili powder

10 coriander stems

4 tsp of cooking oil

Salt (as per taste)

Pinch of Turmeric

½ tsp Coriander powder

¼ tsp Cumin powder

¼ tsp Gram masala

Half lemon juice

DERIVED STEPS:

Boiling crabs:

Step 1: Firstly take a fresh crabs clean them with a running water, take a pan pour water, turmeric and rock salt on it maintain medium-low flame.

boiling water

Step 2: After boiling the water add crabs on it boil them for a while until the crab turns into yellow-brown color, take them aside.

boiling crabs

Spices paste:

Step 3: Take a pan add all spices like ginger, garlic, red chili, coriander, cumin, cardamom toast for a while till we get good aroma around our kitchen.

toasted spices

Step 4: Transfer them in blender and grind them fine paste adding a little water on it.

spices paste

Cooking process:

Step 5: Pour 10 spoons of cooking oil for this curry we should add more oil to get more taste pour slightly chopped onions, green chili, curry leaves on it.

onions

Step 6: Salute the onions till we get golden –brown color, then add spices like chili powder, pinch of turmeric, salt( as per taste), cumin powder, coriander powder on it.

spices

herbs

Step 7: Later transfer boiled crab on it mix it well until the spices easily observed on crabs.

boiled crab

Step 8: Add ¾ glass of water on it.

water

Final curry process:

STEP 9: Squeeze lemon juice on it to get tansy best taste of crabs.

lemon juice

Step 10: At last serve curry in a bowl add coriander leaves and enjoy the each byte of spicy, tasty crab masala fry curry.

Carb fry

REQUIRED TIME:

Prep time	10 min
Cooked time	25 Min
Total time	35 min
Cuisine	India
Makes	4 servings
Author	Masthani

PROCEDURE:

Boiling crabs:

Firstly take a fresh crabs clean them with a running water, take a pan pour water and rock salt on it maintain medium-low flame.
After boiling the water add crabs on it boil them for a while until the crab turns into yellow-brown color, take them aside.

Spices paste:

Take a pan add all spices like ginger, garlic, red chili, coriander, cumin, cardamom toast for a while till we get good aroma around our kitchen.
Transfer them in blender and grind them fine paste adding a little water on it.

Cooking process:

Pour 10 spoons of cooking oil for this curry we should add more oil to get more taste pour slightly chopped onions, green chili, curry leaves on it.
Salute the onions till we get golden –brown color, then add spices like chili powder, pinch of turmeric, salt( as per taste), cumin powder, coriander powder on it.
Later transfer boiled crab on it mix it well until the spices easily observed on crabs.
Add ¾ glass of water on it.

Final curry process:

Squeeze lemon juice on it to get tansy best taste of crabs.
At last serve curry in a bowl add coriander leaves and enjoy the each byte of spicy, tasty crab masala fry curry.

TIPS FOR BEST RESULTS:

Cooking of onions sprinkle a little salt it helps to onions cook faster.
After adding spices if you think it burning the add ¼ cups of water on it to get a spices paste on pan.
Maintain medium-low flame only if you maintain high flame the crab pieces is not cook properly and also hard to eat.
We can add tomato paste in crab after cooking of onions.
All spices must add in crab curry then its gives a delicious output.
We can add kashmiri chili powder instead of red chili powder its gives good color to curry.

Nutrition facts (estimation only):

(4 servings per container

Serving size (1g)

Calories -286, total fat-12.1g, saturated fat-2g, cholesterol-3.4mg, sodium -56.6mg, total carbohydrates-23g, sugar-3.6g, proteins -6g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

CUSTARD POWDER ICECREAM RECIPE WITHOUT EGGS & HAND BLENDER 2021/Masthani’s kitchen

2021-07-15T14:38:00.000+05:30

How to make delicious homemade custard ice cream recipe (step-by step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe 🙏

Welcome back to all my readers I hope all are doing well, please wear mask, stay home and safe.

Custard powder ice cream is simple creamy, thick and perfect frozen dessert recipe in summer or any vacation days, we can made custard ice cream without having any eggs, ice cream machine, or any condensed milk on it only we need good freezer, blender and milk, In this blog i want to share this recipe with detailed step-by step photos easy to understand and make it.

custard ice cream

Homemade ice cream is a perfect delicious treat! with the help of home –made appliances. The prep work of ice cream is mixing with milk, sugar and also we can made with different flavors as per wish her I used vanilla flavored custard powder adding your favorite fruits, nuts or candies for any summer deserts.

Following with simple guidelines in fact we should boiling the milk adding sugar, custard powder for 20 min to get thick paste, frozen ice cream for whole night slightly blending with fresh cream to get a delicious taste of ice cream.

I hope you guys enjoy it.

Homemade ice cream

TABLE OF CONTENT:

FAQ
DERIVED STEPS
PROCEDURE
TIPS FOR BEST RESULTS

FREQUENTLY ASKED QUESTIONS?

1) Why is my homemade ice cream not creamy?

It was most common problem while doing homemade ice cream due to adding a lot of water instead of milk, large ice crystals forming while frizzing ice cream or excessively long freezing time.

2) How to make custard ice cream without eggs?

Custard ice cream can made easily without eggs with a simple tips like boiling milk, sugar, adding 2 spoons of custard powder, frozen it for whole night later adding fresh cream and blending with the help of mixer. if you want to get creamy texture then we can blend it to get more detailed follow our blog.

3) What milk is best for making ice cream?

We can use any milk products like whole cream milk, condensed milk, instant skim milk powder. Here I am using pure milk from my milk vendor gives a richness smooth ness and best flavors without using any packed milk.

4) Where we get custard powder?

We can easily get custard powder in street shops, super markets with a different flavors with low cost like exactly 30 /- only.

custard powder

DERIVED INGRENDITS:

½ lit milk

1 cup of sugar

2 spoons of custard powder milk

Finely chopped nuts

¾ to 1 cup of fresh cream

Blender

DERIVED STEPS:

Custard batter:

Step 1: Firstly take a 4 spoons of raw milk, 2 spoons of custard powder and make a smooth mixture without having any lumps on it.

Custard batter

Step 2: Next take a pan pour ½ liter of milk on it.

Milk

Step 3: Bowl the milk and add sugar to milk dissolve the sugar completely.

boil it

Step 4: Then begin to add custard powder mixture on it stir with a spoon without having any lumps on it and also maintain medium-low flame only.

custard mixture

Step 5: Cook the mixture till it turns thick paste then turn off the flame cool it completely after cool the mixture it forms very thick creamy texture.

creamy texture

Frozen process:

Step 6: Transfer that mixture in a box cover with aluminum coil or poly cover to prevent ice formation on ice cream.

aluminum coil or poly cover

air-tight box

Step 7: After 2-3 hours take out the box, transfer to blender on it.

blender

Blending process:

Step 8: Add ¾ to 1 cup of fresh cream on it we can easily available on super market otherwise we can use home made fresh cream after boiling the milk keep the milk in fridge after few hours we get more and thick layer on mix, that layer must store in air-tight container box on it.

We can also use hand blender or ice cream mixture otherwise we can use mixer to blend it to get a perfect creamy ice cream.

Fresh cream

Step 9: Blend with fine creamy texture.

creamy texture

Frozen whole night:

Step 10: Transfer that creamy ice cream on box

air-tight box

Step 11: Add slightly chopped nuts on it to get for taste.

chopped nuts

Step 12: Frozen that mixture for whole night to get a perfect ice cream texture then at last serve them in ice cream bowl and garnish with nuts on it and enjoy the each byte of creamy, thick and perfect frozen dessert recipe.

custard ice cream

REQUIRED TIME:

Prep time	10 min
Cooked time	10 min
Freezing time	Whole night
Total time	20 min
Makes	8 servings
Author	Masthani

PROCEDURE:

Custard batter:

Firstly take a 4 spoons of raw milk, 2 spoons of custard powder and make a smooth mixture without having any lumps on it.
Next take a pan pour ½ liter of milk on it.
Bowl the milk and add sugar to milk dissolve the sugar completely.
Then begin to add custard powder mixture on it stir with a spoon without having any lumps on it and also maintain medium-low flame only.
Cook the mixture till it turns thick paste then turn off the flame cool it completely after cool the mixture it forms very thick creamy texture.

Frozen process:

Transfer that mixture in a box cover with aluminum coil or poly cover to prevent ice formation on ice cream.
After 2-3 hours take out the box, transfer to blender on it.

Blending process:

Add ¾ to 1 cup of fresh cream on it we can easily available on super market otherwise we can use home made fresh cream after boiling the milk keep the milk in fridge after few hours we get more and thick layer on mix, that layer must store in air-tight container box on it.
We can also use hand blender or ice cream mixture otherwise we can use mixer to blend it to get a perfect creamy ice cream.
Blend with fine creamy texture.

Frozen whole night:

Transfer that creamy ice cream on box.
Add slightly chopped nuts on it to get for taste.
Frozen that mixture for whole night to get a perfect ice cream texture then at last serve them in ice cream bowl and garnish with nuts on it and enjoy the each byte of creamy, thick and perfect frozen dessert recipe.

TIPS FOR BEST RESULTS:

Here I am using pure milk from my milk vendor gives a richness smooth ness and best flavors without using any packed milk.
Frozen time more required to get a perfect taste and creamy texture.
We can add 1 spoon of vanilla essence to get more flavor but here I am using vanilla essence custard powder only.
Fresh cream gives you more taste and creamy texture.
Transfer ice cream mixture in a box cover with aluminum coil or poly cover to prevent ice formation on ice cream.

NUTRITION FACTS (Estimation only):

Nutrition facts (estimation only):

(8 servings per container

Serving size (1g)

Calories -344, total fat-20g, saturated fat-2g, cholesterol-52mg, sodium -88mg, total carbohydrates-22g, sugar-32g, proteins -6g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

HOMEMADE BREAD MANCHURIAN RECIPE 2021/Masthani’s kitchen

2021-07-10T15:04:00.004+05:30

Restaurant Style Bread Manchurian Recipe in Home [Step-By-Step Photos] 2021/Masthani’s Kitchen:

HELLO FRIENDS!

NAMSTHE 🙏

Welcome back to all my readers I hope all are doing well, please this is my humble request wear mask, stay home and safe.

Bread Manchurian is a easy snack recipe for munching at any time made with simple at our kitchen ingredients like bread, some veggies, corn flour and Chinese sauces with a fusion of wonderful aroma and flavors. In this blog i want to share this recipe with detailed step-by step photos easy to understand and make it.

Bread Manchurian

Manchurians are juicy outside and crunchy inside we can make easily in home without wasting a lot of money by using a simply tips, you can use this recipe with leftover bread and veggies, i believe that bachelors who are away from home, foodies or who are liked to try some recipes then this recipes can helps you more confidents to get a appreciations from our lovable once.

The bread -Manchurian is mixed with the some vegetables and spices shredded with little balls mixing the flavors of sauces In India we can easily available in vendors, restaurants, street food as a main menu, most of them eat as a starter in restaurants.

In fact we should deep fry the balls putting altogether veggies needs more time to cook but this recipe we can make within 30 min .Cooking onions, cabbage, potatoes in low heat for 8-10 minutes mixed with all the herbs heat for 3 minutes in medium-low flame to get a delicious bread-Manchurian.

I hope you guys enjoy it.

Bread Manchurian

TABLE OF CONTENT:

FAQ
DERIVED STEPS
PROCEDURE
TIPS FOR BEST RESULTS

FREQUENTLY ASKED QUESTIONS?

1) Is Manchurian good for weight loss?

If your looking for weight loss this recipe really helps a lot for weight loss Manchurian containing the enzymes like Engelhardia chrysolepsis with helps to reduce the weight loss its helps to burn the fat.

2) Is Manchurian is junk food?

Yes, Manchurian is Indo-Chinese dish junk food with mixing of different veggies with mixing of sauces.

3) Benefits of Manchurian?

Some are benefits of Manchurian is Cabbage have a rich source of vitamin C, A ,fiber, nutrients to maintain healthy, Carrots helps to boost the immunity system, It helps to prevent the constipations, Manchurian helps to reduce the cancer tumors in our body.

4) Which country invented Manchurian?

Manchurian have a long history in India it is a Indo-Chinese cuisine. most of the Indians are vegetarians so these recipe is mostly liked by Indians as per Wikipedia it was invented by nelson Wang born in Kolkata .he is son of who are immigrant from Chinese his father was chief at his small age his father was died so he continue as a chief. He was worked as a chief in Mumbai club of India customers are asked him to create a new dish .he invented the Manchurian with mixing some flavors of Indian and Chinese style.

DERIVED INGRENDITS:

For Batter:

2tsp of corn flour

4tsp of all-purposes flour

Salt (as per taste)

1 cup of cabbage

1 cup of bread

½ cup of carrot

½ cup of potato

¼ cup of onions

Handful of coriander stems

Handful of curry leaves

1 tsp of coriander powder

1tsp of cumin powder

For Chinese sauces:

Finely chopped 1tsp garlic

1tsp green chili

2 tsp Vinegar

1 tsp of soya sauce

1tsp of tomato ketchup

I tsp of black pepper powder

Other:

Cooking oil for frying

8-10 slices of Bread

DERIVED STEPS:

FOR MANCHURIAN BATTER:

Step 1: Firstly take a 5-6 bread slices slice them in a fine pieces with the help of hand.

Bread slices

Step 2: Take a fresh cabbage, carrot, onion, green chili, coriander leaves clean them with a fresh running water and chop them with a fine pieces mix it very well.

veggies

Step 3: Add all spices like salt, coriander powder, gram masala powder, cumin powder, red chili powder mix them very well.

Spices

Step 4: Pour corn ,wheat flour on it mix it very well we did not pour any water on it naturally cabbage have a water moist in it .if needed add 2 spoons of water only.

If consistency is too loose then add each 1 spoon of wheat, corn flour on it. keep in mind the mixture is easily form the balls without burst out in the oil.

Flour

Batter

Step 5: Make a small balls keep aside, small balls easily cook inside as well as outside.

Manchurian balls

Step 6: now coating for balls for that take 1 cup of corn flour and 1 cup of bread powder, for that dip the balls in corn flour as well as in bread, same process for all balls and keep aside for a while.

For to get a bread powder grind the bread slices on blender without using any water grind them in a fine powder.

Bread powder

corn flour

FOR FRYING BALLS:

Step 7: Take a pan heat the oil pour the balls gently cook it for a while until we get golden-brown color maintain medium-low flame only.

Frying-balls

Step 8: shift the balls in bowl keep aside for a while.

Manchurian balls

FOR CHINESE SAUCES:

Step 9: Now prepare the sauces take a pan heat the oil add finely chopped garlic on it.

Garlic

Step 8: while cooking the sauces take a another cup add corn flour some water mix it very well without any lumps on it until stir with spoon.

Flour water

Step 9: Pour the one glass of corn flour mixture on it.

Corn Flour water

Step 10: Add one spoon each of soya sauce.

soya sauce

Step 11: Add one spoon of tomato ketchup.

tomato ketchup

Step 12: Add sauces like salt, black pepper powder, vinegar, red chili powder on it mix it very well. Sauce must be cooked well for a while until the oil must be oozed out.

Herbs

Final Process:

Step 13: Later add the balls stir them in gently all the sauces easily combine with balls.

Transfer balls

Step 14: At last serve them in a plate garnish with coriander leaves on it and enjoy the each byte of juicy, savor, sweet taste of Manchurian.

Bread Manchurian

MORE LINKS :

onion pakoda,

veg Manchurian,

Korean egg rolls

REQUIRED TIME:

Prep time	10 min
Cooked time	20 Min
Total time	30 min
cuisine	Indio-Chinese
Makes	8 servings
type	Easy

PROCEDURE:

Chopping veggies:

Firstly take a 5-6 bread slices slice them in a fine pieces with the help of hand.
Take a fresh cabbage, carrot, onion, green chili, coriander leaves clean them with a fresh running water and chop them with a fine pieces mix it very well.
Add all spices like salt, coriander powder, gram masala powder, cumin powder, red chili powder mix them very well.

For Manchurian Batter:

Pour corn ,wheat flour on it mix it very well we did not pour any water on it naturally cabbage have a water moist in it .if needed add 2 spoons of water only.
If consistency is too loose then add each 1 spoon of wheat, corn flour on it. keep in mind the mixture is easily form the balls without burst out in the oil.
Make a small balls keep aside, small balls easily cook inside as well as outside.
Now coating for balls for that take 1 cup of corn flour and 1 cup of bread powder, for that dip the balls in corn flour as well as in bread, same process for all balls and keep aside for a while.
For to get a bread powder grind the bread slices on blender without using any water grind them in a fine powder.

FOR FRYING BALLS:

Take a pan heat the oil pour the balls gently cook it for a while until we get golden-brown color maintain medium-low flame only.
Shift the balls in plate keep aside for a while.

FOR CHINESE SAUCES:

Now prepare the sauces take a pan heat the oil add finely chopped garlic on it.
Maintain high flame only add chopped onions, green chill on it.
While cooking the sauces take a another cup add corn flour some water mix it very well without any lumps on it until stir with spoon.
Pour the one glass of corn flour mixture on it.
Add one spoon each of soya sauce.
Add one spoon of tomato ketchup.
Add sauces like salt, black pepper powder, vinegar, red chili powder on it mix it very well.
Sauce must be cooked well for a while until the oil must be oozed out.

FINAL PROCESS:

Later add the balls stir them in gently all the sauces easily combine with balls.
At last serve them in a plate garnish with coriander leaves on it and enjoy the each byte of juicy, savor, sweet taste of Manchurian.

TIPS FOR BEST RESULTS:

We can add different vegetables as per your choice like capsicum, tomato, Cauli flower etc.
Make the small balls only it will easily to eat and also vegetables are cooked properly inside as well as outside.
Maintain the medium flame while cooking the balls otherwise the vegetables are not properly cooked.
Basically Chinese dishes are cooked only in high -flame the sauce must be cooked in high flame.
Sauce must cooked well until oil must be oozed out then only add balls.
More juicy sauce must cause soft juicy balls or dry sauce must effect balls crunchy missing the Manchurian taste so keep in mind sauce must be oozed out.

NUTRITION FACTS (Estimation only):

Nutrition facts (estimation only):

(8 servings per container

Serving size (1g)

Calories -260, total fat-11g, saturated fat-0g, cholesterol-152mg, sodium -218mg, total carbohydrates-22g, sugar-1g, proteins -6g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

ANDHRA STYLE EGG CURRY RECIPE 2021/Masthani’s kitchen

2021-07-07T14:14:00.003+05:30

HOW TO MAKE ANDHRA STYLE EGG CURRY RECIPE (STEP-BY STEP PHOTOS) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

Welcome back to all my readers I hope you all are doing well please wear mask and stay healthy.

Egg curry recipe is a popular Indian curry with a best combination of plain rice, flat bread, chapati, comfortable packing and having a delicious flavors. making egg curry is not a that much difficult in this blog we can happily learn with step by step picks easily understand and make it in your kitchen.

Egg curry

Egg curry is great days for those don’t have any veggies in our home still we can make a tasty meal to our lovable once, I remember in my home that my mom make this dish adding with different veggies like potatoes, green peas, tomatoes, any dried meat (prawns, fish) I sipped these veggies only adding tomatoes to this tasty dish.

Egg curry is more popular in India as well as different parts in our country some are very spicy, some are mixed flavors like juicy, tansy, sweet and spicy. For curry base, I have added bot onion, tomatoes, tamarind juice, jaggery to get a mixed taste and aroma to get a delicious!

In fact we should boiled eggs putting altogether masala needs more time to cook but this recipe we can make within 30 min even bachelors can easily cook in our home. Cooking onions, tomatoes in low heat for 8-10 minutes mixed with all the herbs heat for 3 minutes in medium-low flame to get a delicious curry.

I hope you guys enjoy it.

Egg curry

TABLE OF CONTENT:

BENEFITS OF EGG
FAQ
DERIVED STEPS
PROCEDURE
TIPS FOR BESTRESULTS

BENEFITS OF EGG CURRY:

Egg contains a rich source of high nutritional values, proteins, Iron to our body.

It increases the immunity system to maintain healthy growth.

It helps to reduce the heart diseases, cancer diseases, cholestrol to our body.

It helps to improve the digestive system.

If you are looking for weight management egg helps for diet section because it have a rich in nutritional values.

Egg are full of anti-oxidants which helps prevent the diseases.

FREQUENTLY ASKED QUESTIONS?

1) Is it ok to eat eggs every day?

From above the benefits section already mention that eggs have rich nutritional values reduce the cholesterol in our body, daily consume up to 3 eggs perfectly safe to our body.

2) Does eggs have a side effects?

Not all the persons may effect some have a gastric problem may cause acidity problem, indigestion problem, gaining weight, risk to cardiovascular diseases due to bad LDL.

3) What should not be eaten with egg?

Not for every person make sure check while eating eggs with bacon, soya milk, tea, milk, sugar.

DERIVED INGRENDITS:

4 eggs

3 onions

1 tsp of ginger & garlic paste

2 green chili

2 tomatoes

10 curry leaves

10 coriander stems

1 cup of Tamarind juice

Small piece of jaggery

1 tsp of Red chili powder

Butter

4 tsp of cooking oil

Salt (as per taste)

Pinch of Turmeric

½ tsp Coriander powder

¼ tsp Cumin powder

¼ tsp Gram masala

DERIVED STEPS:

Toasting eggs:

Step1: Firstly take a pan add a butter add 4 boiled eggs on it toss with little turmeric until we can see the golden patches on eggs

but most of the egg curries are not toasted eggs but i like to toss the eggs before making curry.

Toasted eggs

Gravy for curry:

Step 2: Take a same pan add 4 tsp of oil on it pour half broken green chili on it.

Green chili

Step 3: Salute the onions until it is softened and start to brown color, raw onions is not pleasant to get a taste.

Onions

Step 4: Next add tomatoes on it till it must be softly mashed and add ginger garlic paste until the raw smell is gone on it.

ginger& garlic paste

Step 5: Add all the spices like Salt (as per taste), Pinch of Turmeric, ½ tsp Coriander powder, ¼ tsp Cumin powder, ¼ tsp Gram masala, 1 tsp of Red chili powder on it, salute until the mixture of fragrant.

Spices& herbs

Cooking for juicy:

Step 6: Pour the tamarind juice on it.

tamarind juice

Step 7: After the juice comes together than add half piece of jaggery on it for equalize the tansy taste of curry adding jaggery is totally optional.

jaggery

Step 8: pour ½ cup of water and add toasted eggs on it sautéing the curry in the oil will appear on the top of the pan.

toasted eggs

Step 9: At last serve curry in a bowl add coriander leaves and enjoy the each soft, tender, juicy egg curry.

Egg curry

REQUIRED TIME:

Prep time	10 min
Cooked time	20 Min
Total time	30 min
cuisine	India
Makes	4 servings
type	Easy

PROCEDURE:

Toasting eggs:

Firstly take a pan add a butter add 4 boiled eggs on it toss with little turmeric until we can see the golden patches on eggs.
But most of the egg curries are not toasted eggs but i like to toss the eggs before making curry.

Gravy for curry:

Take a same pan add 4 tsp of oil on it pour half broken green chili on it.
Salute the onions until it is softened and start to brown color, raw onions is not pleasant to get a taste.
Next add tomatoes on it till it must be softly mashed and add ginger garlic paste until the raw smell is gone on it.
Add all the spices like Salt (as per taste), Pinch of Turmeric, ½ tsp Coriander powder, ¼ tsp Cumin powder, ¼ tsp Gram masala, 1 tsp of Red chili powder on it, salute until the mixture of fragrant.

Cooking for juicy:

Pour the tamarind juice on it.
After the juice comes together than add half piece of jaggery on it for equalize the tansy taste of curry adding jaggery is totally optional.
Pour ½ cup of water and add toasted eggs on it sautéing the curry in the oil will appear on the top of the pan.
At last serve curry in a bowl add coriander leaves and enjoy the each soft, tender, juicy egg curry.

TIPS FOR BEST RESULTS:

While cooking eggs toasting step is more special to get more taste.

Cooking of onions sprinkle a little salt it helps to onions cook faster.

After adding spices if you think it burning the add ¼ cups of water on it to get a spices paste on pan.

After tamarind juice then add jiggery on it to balance the tansy taste of curry adding jiggery is totally optional to you.

While cooking curry maintain medium flame only to get a perfect taste and aroma.

Nutrition facts (estimation only):

(4 servings per container

Serving size (1g)

Calories -144, total fat-11g, saturated fat-2g, cholesterol-152mg, sodium -218mg, total carbohydrates-3g, sugar-1g, proteins -6g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time.

BUTTER NAAN WITHOUT YEAST &TANDOOR RECIPE 2021/Masthani’s kitchen

2021-07-05T16:12:00.005+05:30

How to make Butter naan recipe without yeast& tandoor (step-by steps photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

Welcome back to all my readers I hope you all are feeling well please wear mask and stay healthy.

Naan are also called as leavened flat-bread mostly in Indian naan are more famous in every restaurant and also famous in world-wide. Mostly naans are prepared in tandoor means cylindrical or mental oven which helps for baking for cooking process but in this blog we can easily make it in our home by using step –by step photos with detailed steps.

BUTTER NAAN

Mainly naans are prepared with all purposes flour/maida if you are not wish to making with maida then we can also make with wheat flour by using 3:1 ratio like maida : wheat flour or else in 2:1 ratio.so in this blog we can also make without yeast & tandoor with replacing yeast we can add baking soda and baking powder to get a better results and replacing tandoor we can easily make with stove top easily available in our kitchen.

The main ingredients naans is butter, all purposes flour, butter, baking soda, baking powder, garlic to get a delicious soft, fluffy and chewy naans. If you want to visit Indian and also your foodie then don’t forget to tasty butter naans with thick gravy of vegetable and meat curries in any restaurants or in street vendors. Naans are very taste when hot and tasty later it turns into hard and more chewy but this recipe stay long soft and remains same taste.

Serve them with chicken, mutton curries, egg curries, coconut pickles, mushroom ,panner all Indian curries.

TABLE OF CONTENT:

BENEFITS OF BUTTER NAAN
FAQ
DERVIED STEPS
PROCEDURE
BEST FOR MORE RESULTS

BENEFITS OF BUTTER NAAN:

It controls the blood pressure.

Naan’s having good amount of magnesium, proteins, iron and sodium.

Butter naan may help you increase the weight as well as weight loss also, it depends on you only.

If you eat less quantity of paratha then its helps you for weight loss.

Its support for your bones strong it’s maintain healthy.

FREQUENTLY ASKED QUESTIONS?

1) 1) Can naan’s eat at night?

Of course, we can eat it in all the times, naan’s having a good starch if you eat night time it’s maintain energy over the night.

2) 2) Why naan’s are hard?

Toasting naans too long, dough are not moist enough, improper leavening, toasting in low flame and knead not properly.

3) 3) Can we freeze naan’s?

Heat the non-stick pan, half cooked naan’s each side without oil for 5 to 6 times. Place each parathas in a tight zip bag or freeze bag and cool them completely. Whenever you want take them and heat them for a while.

4) 4) Does a naan’s makes you weight loss/gain?

naan’s is a healthy food ,if you looking for weight loss then this flat naan’s makes you healthy diet we can make it has weight loss .

DERIVED INGRENDITS:

3 cups of All purposes flour

4 tsp melted Butter

½ cup of Yogurt

2 tsp of cooking oil

2 tsp sugar

Salt (as per taste)

6 cloves sliced chopped of garlic

¼ tsp of baking powder

¼ tsp of baking soda

2 cups of chill water.

DETAILED STEPS:

Making dough:

Step 1: Firstly add 3 cups of flour, ¼ tsp of baking powder, ¼ tsp of baking soda, 2 tsp sugar, Salt (as per taste).

all purposes flour

Step 2: Pour ½ cup of Yogurt, 2 tsp of cooking oil/ghee/butter and 2 cups of chill water on it.

Mixer

Step 3: Begin to knead add more water as per needed, knead very well until it get soft & pliable. If the dough is too loose add flour on it knead properly.

Knead

Step 4: Cover with wet cloth or plate rest it for 30 min, if instantly make naans rest it for 10 min more rest gives more taste and soft.

rest for 1 hour

Making naan’s:

Step 5: Divide into equal parts make them in round/disc shape.

Divide into equal parts

Step 6: Mean while take 4 tsp melted Butter, 6 cloves sliced chopped of garlic on it. Add little flour on the every dough mixture ball then only the naan’s makes perfect without breaking.

Dough ball

Step 7: Spread thick or thin as per your wish 6 to 8 inches spread it any shape like oval or elongated shape with the help of roti maker, Add water on one side of the naan adding water in one side it will fix to pan easily.

elongated shape

Toasting:

Step 8: Heat the pan not extremely hot gently remove the naan where we spread in water and place it on hot pan, for 2 times we can see the bubbles on naan.

bubbles on naan

Step 9: Pour melted butter when we are toasting in pan or else brush with some butter after transfer into serving plate.

melted garlic butter

Step 10: while flipping on other side remove the pan maintain low flame we can toast directly on gas flame completely cooked & slightly charred.

Toast on gas flame

Step 11: At last our butter naan’s are ready transfer in plate with best combination of boneless chicken curry and enjoy the each byte of soft, chewy naan’s.

BUTTER NAAN

MORE LINKS:

THOTAKURA ROTI’S/AMARANTHUS LEAVES CHAPATHI

ALOO PARATHA

WHEAT FLOUR PARATHA

REQUIRED TIME

Prep time	15min
Cooked time	10 Min
Total time	25 min
cuisine	India
Makes	6 servings
type	Easy

PROCEDURE:

Making dough:

Firstly add 3 cups of flour, ¼ tsp of baking powder, ¼ tsp of baking soda, 2 tsp sugar, Salt (as per taste).
Pour ½ cup of Yogurt, 2 tsp of cooking oil/ghee/butter and 2 cups of chill water on it.
Begin to knead add more water as per needed, knead very well until it get soft & pliable. If the dough is too loose add flour on it knead properly.
Cover with wet cloth or plate rest it for 30 min, if instantly make naans rest it for 10 min more rest gives more taste and soft.

Making naan’s:

Divide into equal parts make them in round/disc shape.
Mean while take 4 tsp melted Butter, 6 cloves sliced chopped of garlic on it. Add little flour on the every dough mixture ball then only the naan’s makes perfect without breaking.
Spread thick or thin as per your wish 6 to 8 inches spread it any shape like oval or elongated shape with the help of roti maker, Add water on one side of the naan adding water in one side it will fix to pan easily.

Toasting:

Heat the pan not extremely hot gently remove the naan where we spread in water and place it on hot pan, for 2 times we can see the bubbles on naan.
while flipping on other side remove the pan maintain low flame we can toast directly on gas flame completely cooked & slightly charred.
Pour melted butter when we are toasting in pan or else brush with some butter after transfer into serving plate.
At last our butter naan’s are ready transfer in plate with best combination of boneless chicken curry and enjoy the each byte of soft ,chewy naan’s.

BEST FOR MORE RESULTS:

We can use different flour as per wish but maida /all purposes flour plays a main role in naan’s.
Dough keep aside for 30 min get more softer and easily melt while eating.
Naan’s must be cooked in the medium –low flame only, while cooking the paratha maintain the low flame.
While using dough be gentle with your finger to make a ball size.
Pan must hot while transfer naan’s on it not extremely hot after few minutes we get bubbles – while it not present then dough is not moist or pan not hot.
More dough rest gives more taste and soft minimum 30 min maximum 1 hour must and should.
personally while toasting the naan we can add garlic butter on it we can best aroma and more taste or else after serving we can brush butter on naan's.

Nutrition facts (estimation only):

(6 servings per container

Serving size (1g)

Calories -298, total fat-11g, saturated fat-4g, transfat-0g, cholesterol-16mg, sodium -312mg, total carbohydrates-32g, sugar-2g, proteins -4g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time.

RESTAURANT STYLE YOGURT RICE RECIPE 2021/Masthani’s kitchen

2021-07-02T15:04:00.005+05:30

AUTHENTIC CURD RICE RECIPE (step-by step photos) 2021/Masthani’s kitchen:

Hello friends!
Namsthe🙏

Welcome back to all my readers I hope all are doing well please wear mask and stay healthy.

Curd rice also called as yogurt rice by seeing the title all you know that it is simply recipe mixing curd in rice if you think like that definitely you made a mistake Mostly in Indian curd rice also called as daddojanam or thayir saddam without curd rice the meal is incomplete in India.

Making curd rice is slightly different in restaurant so today in this blog we can also happily make a healthy and very quick recipe within 15 min easily understand by step by step procedures and easily make it. Curd rice is one of the most quick recipe as travel food in India, even I took this rice for travel time packing in box for road or train for keep long hours journey.

YOGURT RICE

Mostly curd rice is make over by left over rice but here I am using fresh rice with a fresh curd it can be eaten with pickle, onions, podi, Chicken. South Indian curd rice is a comfort food with having a high nutritious values mixing of great aroma ingredients like rice, curd, pomegranates, cashew nuts and tempering spices , In India we can easily available for lunch, breakfast, dinner.

Curd rice also some festival time like goodness puja in every home by normal home style like mixing fresh cooked rice with yogurt followed by onions ,salt as a prasadam in India.

We can happily serve with pickle, chicken, podi, onions, green chili, raw veggies and fruits.

CURD RICE

TABLE OF CONTENT:

BENEFITS OF CURD RICE
FAQ
DERIVED STEPS
PROCEDURE
BEST FOR MORE RESULTS

BENEFITS OF CURD RICE:

Curd rice have a rich in proteins, calories to maintain a good health.

It helps to attack the infections provided cells and build the immunity

Yogurt rice have a less carbohydrates and useful for weight loss section

Curd rice is useful for pregnant women to get a high proteins.

Yogurt helps to cools down the body and stay healthy.

FREQUENTLY ASKED QUESTIONS?

1) Can curd rice is eaten at night?

If you have a digestion problem, constipation, sleeping issue avoid yogurt eating at night.

2) Does curd rice makes you sleepy?

Curd rice have a good satisfaction of tryptophan and amino acids on it so if you excess of curd rice it also makes you feel sleepy.

3) What are side effects of curd rice?

Milk and curd are two amino acids so if you mix them at a same time then it may cause a gastric problem, diarrhea.

4) Can curd increase weight?

No ,due to some researcher in US tells that curd have a rich factor of fat burner to reduce the weight, so if you are looking for weight loss then this recipe helps you with high quantities and proteins.

DERIVED INGRENDITS:

1 cup of Rice

Fresh yogurt

Pressure Cooker

Salt (as per needed)

¾ of fresh cream

2 tsp Ghee

6 Cashew nuts

Tempering nuts

Handful of Curry leaves

1 tsp Ginger

1tsp Green chili

Handful of Coriander stems

1 cup of Pomegranates

DETAILED STEPS:

Cooking rice:

STEP 1: At a beginning take a pressure cooker or bowl add 1 cup of rice on it. wash the rice twice usually soak the rice about 30 min then soaking of rice may double the quantity and quickly cook.

Soaked rice

Step 2: Add 1 glass of water and salt as per needed on it.

water

Step 3: later add ½ cup of milk on it gives a more taste to the rice.

Milk

Step 4: I directly cooked in pressure cooker for 3 vessels. if you cooked in bowl water should dry in rice you have a some water left in rice with the help of spoon mash it completely rice should be nicely soft cooked.

pressure cooker

Step 5: After 3 vessels in cooker mash the rice it very well with help of spoon or hand blender.

Mash the rice

Step 6:Add finely chopped green chili, pomegranate, ginger and coriander stems on it keep aside for 20 min later.

chopped spices

Preparing curd rice:

Step 7: Add 1 cup of fresh yogurt on to the rice.

YOGURT

Step 8: My secret ingredients Add ¾ of fresh cream on it will gives more taste to rice mix it well in rice.

fresh cream

Tempering spices:

Step 9: Take a bowl and add a 2 spoons of ghee on it.

Ghee

Step 10:Add cashew nuts on the ghee aroma spends entire home quickly.

cashew nuts

Step 11: Pour all tempering species like (urad chal, half-broken red chili, curry leaves, chana dal) salute them till it turns in light-golden color.

tempering species

Step 12: Pour all nicely cooked tempering species on curd rice mix it very well if it needed add salt on it.

mix it very well

Step 13: serve yogurt rice in a bowl with best combination of pomegranates, pickle, podi, chicken.

CURD RICE

REQUIRED TIME:

Prep time	10 min
Cooked time	5 Min
Total time	15 min
cuisine	Indian
Makes	4 servings
type	easy

PROCEDURE:

Cooking rice:

At a beginning take a pressure cooker or bowl add 1 cup of rice on it. wash the rice twice usually soak the rice about 30 min then soaking of rice may double the quantity and quickly cook.
Add 1 glass of water and salt as per needed on it.
Later add ½ cup of milk on it gives a more taste to the rice.
I directly cooked in pressure cooker for 3 vessels. if you cooked in bowl water should dry in rice you have a some water left in rice with the help of spoon mash it completely rice should be nicely soft cooked.
After 3 vessels in cooker add finely chopped green chili, pomegranate, ginger and coriander stems on it, mash it very well with help of spoon or hand blender keep aside for 20 min later.

Preparing curd rice:

Add 1 cup of fresh yogurt on to the rice.
My secret ingredients Add ¾ of fresh cream on it will gives more taste to rice mix it well in rice.

Tempering spices:

Take a bowl and add a 2 spoons of ghee on it.
Add cashew nuts on the ghee aroma spends entire home quickly.
Pour all tempering species like (urad chal, half-broken red chili, curry leaves, chana dal) salute them till it turns in light-golden color.
Pour all nicely cooked tempering species on curd rice mix it very well if it needed add salt on it.
Serve yogurt rice in a bowl with best combination of pomegranates, pickle, podi, chicken.

BEST FOR MORE RESULTS:

We can add white rice or brown rice but soaked the rice for 30 min before using the rice.
We can also use millets like oats, dal instead of rice on it.
If you are not interested for adding ghee on curd then we can also add oil after cooked tempering species mesh them with the help of sieve –net mesh and pour the plain species on it.
If you avoid species on it we can avoid chili, ginger on it instead on that we can add roughly chopped onions on the rice.

Nutrition facts (estimation only):

(4 servings per container

Serving size (1g)

Calories -295, total fat-6g, saturated fat-1g, transfat-0g, cholesterol-26mg, sodium -129mg, total carbohydrates-32g, sugar-9g, proteins -12g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time.

POTATO FRY/CRISPY ALOO FRY RECIPE WITHOUT DEEP-FRY 2021/Masthani’s kitchen

2021-06-28T13:03:00.003+05:30

How to make crispy potato fry/Aloo fry recipe without deep –fry (step-by-step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

Welcome back to all my readers I hope you all are feeling well please wear mask and stay healthy.

Aloo fry is a fantastic Indian side dish recipe with mixing of all the spices and herbs with step by step picks easily understand and make it in your home. Here spices is made from mixture of potatoes, onions and all mixed spices.

POTATO FRY

By listening potato fry commonly we get it in our mind that deep –frying in cooking oil so today in this article I want to share a easily method crispy outside and softness inside without deep –fry involved in this recipe only we need non –sticky pan.

Aloo fry is everyone favorite veggies and also a very quick recipe within 25minutes we can easily serve them but you should keep in mind that the potatoes must be fresh , young ,shiny without any dry starch looked. This recipe is mostly liked by kids and also side dish for functions, marriages and festivals in India.

We can serve potato fry with chapati, plain rice, paratha, butternoon ,samosas.

POTATO FRY

TABLE OF CONTENT:

·        Benefits of potato
·        Different languages spell about potato
·        Derived steps
·        Procedure
·        Best for more results

BENEFITS OF POTATO:

Potato is good source for fiber content to maintain healthy and strong.

It increases the immunity system to maintain healthy growth.

Potato is helps to high nutritional values, proteins, Iron to our body.

It helps to reduce the heart diseases, cancer diseases.

It helps to improve the digestive system.

If you are looking for weight loss potato helps for diet section because it have a rich in fiber.

Potatoes are full of anti-oxidants which helps prevent the diseases.

DIFFERENT LANGUAGES SPELL ABOUT POTATO:

Bangaladumpa-Telugu

Potato-English

Urulakilann-Malayalam

Batata-Marathi

Alugade-Kannada

Albatatis-Arabic

Batakani-Gujarthi

Aaloo-Hindi

Alu-Nepali

Urulaikkilanku-Tamil

DERIVED INGRENDITS:

8 potatoes

1 onion

2 green chili

10 curry leaves

2 tsp of training nuts

4 garlic cloves

1 tsp Red chili powder

Coriander powder

Cumin powder

Salt (as per taste)

Pinch of turmeric

Handful Coriander stems

DERIVED STEPS:

Cleaning process:

Step 1: Firstly take a fresh potatoes and chop them very fine pieces, wash them twice with a cold water then we can easily remove the starch on it.

After wash them with a salt water then potatoes cannot change their color so cut them and pour into a salt water.

potatoes in salt water

Frying process:

Step 2: Take a non –stick pan add some cooking oil on it pour all the chopped potatoes on it.

frying potatoes

Step 3: Gently stir with spoon till the potatoes are changed into golden –brown color, take them aside in a plate.

cooked potatoes

keep aside

Cooking process:

Step 4:Take a same pan add 4tsp of cooking oil on it pour all training nuts like ( urad dal, mustard seeds, cumin ,half broken red chili) , curry leaves and half crushed garlic cloves on it.

training nuts

Step 5: Add all chopped onions, green chili on it, stir with spoon till we get golden color.

onions

Step 6: Now add all cooked potatoes on it.

cooked potatoes

Step 7: After 5 min add all spices like red chili powder, coriander powder, cumin powder, salt, turmeric on it.

spices

herbs

Step 8: At last serve curry in a bowl add coriander leaves and enjoy the each soft, tender, crispy potato fry.

POTATO FRY

REQUIRED TIME:

Prep time	5min
Cooked time	20 Min
Total time	25 min
cuisine	India
Makes	4 servings
type	Easy

PROCEDURE:

Cleaning process:

· Firstly take a fresh potatoes and chop them very fine pieces, wash them twice with a cold water then we can easily remove the starch on it.

· After wash them with a salt water then potatoes cannot change their color so cut them and pour into a salt water.

Frying process:

· Take a non –stick pan add some cooking oil on it pour all the chopped potatoes on it.

· Gently stir with spoon till the potatoes are changed into golden –brown color, take them aside in a plate.

Cooking process:

· Take a same pan add 4tsp of cooking oil on it pour all training nuts like ( urad dal, mustard seeds, cumin ,half broken red chili) , curry leaves and half crushed garlic cloves on it.

· Add all chopped onions, green chili on it, stir with spoon till we get golden color.

· Now add all cooked potatoes on it.

· After 5 min add all spices like red chili powder, coriander powder, cumin powder, salt, turmeric on it.

· At last serve curry in a bowl add coriander leaves and enjoy the each soft, tender, crispy potato fry.

BEST FOR MORE RESULTS:

1. While cutting the potato the color may changes to yellow color make sure it will be stored in salt water.

2. Maintain medium-low flame only if you maintain high flame while frying potatoes may stick to pan or it may be more crispy and not cooked properly.

3. Adjust the amount of spices on potato to much spices may cause dry ness of potato fry.

4. Soaking potatoes in cold water it helps to rid out the starch and also potatoes fries quickly it won’t stick on pan while frying.

5. Fresh potatoes may help to get a more tasty rather than old potatoes.

6. We can also add cashew nuts, almonds, nuts get more crispy and tasty.

Nutrition facts (estimation only):

(4 servings per container

Serving size (1g)

Calories -104, total fat-11g, saturated fat-1g, transfat-0g, cholesterol-16mg, sodium -298mg, total carbohydrates-2g, sugar-0g, proteins -2g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time.

TAMARIND RASAM (Chintapandu charu) & PLAIN RAITA (Curd Pachadi) 2021/Masthani’s kitchen

2021-06-25T14:20:00.001+05:30

How to make Tamarind Rasam/ Chintapandu Charu & plain raita (Curd Pachadi) (step-by step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

Welcome back to all my readers I hope all are feeling well please wear mask and stay healthy.

TAMARIND RASAM:

Tamarind rasam is a delicious, tangy , sweet and spicy south Indian traditional soup. There are different styles we can make easy rasam which are primarily made with the use of simply tamarind rasam without onions and tomatoes but here in this rasam we can make it mixing all the veggies with detailed step-by step photos easy to understand and make it.

Tamarind Rasam

Chintapandu Charu is a great soup naturally which helps to recovering from illness, and also homemade remedy for indigestion problem , cold, fever, cough. Tamarind rasam is made up of tamarind , tomatoes, onions, curry leaves, tempering spices ,coriander stems.

Serving with chapati, upama idly, biriyani , plain rice.

PLAIN RAITA (Curd Pachadi):

Raita is a most favorite side dish for every Indian dish it is very easily recipe we can make it for 5 minutes only. There are different styles we can make it like spicy or plain, sweet, savory, mint raita. raita also called as curd pickle or yogurt dish.

plain raita

The main ingredients of curd pachadi –yogurt /curd , onions, coriander stems called as plain raita. we can also add different veggies like slightly chopped tomatoes, cucumber, mints, fruits like slightly sliced pomegranate, apple, grapes, pine apple. Both of the recipes we can happily serve for the babies at least twice a week.

Serving with chapati, upama idly, biriyani, plain rice, momos.

TABLE OF CONTENT:

About tamarind rasam & plain raita
Benefits of tamarind rasam & plain raita
Derived steps for tamarind rasam
Derived steps for plain raita
Procedure
Best for more results

ABOUT TAMARIND RASAM & PLAIN RAITA:

Tamarind rasam also called as chinthapandu charu in telugu we can also called as different language in different style. The word chinthapandu charu also derived as chinthapandu –tamarind , rasam-traditional soup in India.

Plain raita also called as perugu pachadi in telugu .the word perugu pachadican be derived as pergu-yogurt ,pachadi-traditional soup in India.

They are in complete in south Indian without rasam or sambar and plain raita both are very good for health for digestion and fight for bacteria. we can restore the rasam for 2 days tightly keep on air-cap in refrigerate and use it.

Chintapandu Charu & plain raita

BENEFITS OF TAMARIND RASAM & PLAIN RAITA:

Tamarind rasam & raita helps reduce the heat and cool downs the body.

If you have any digestion problem tamarind rasam helps for digestion system.

Tamarind rasam & raita have a rich in fiber which prevents any heart diseases

Best home remedies of diabetes is Tamarind rasam & raita which control the diabetes.

If you looking for perfect healthy diet its really helps for weight loss

It also called as gluten free food.

Tamarind rasam & raita boost the immunity system fight from illness, cold, fever,

cough.

DIFFERENT LANGUAGES ABOUT TAMARIND RASAM:

Chintapandu charu-telugu

Tamarind rasam- english
shawrabat tamru indium-arabic
amalino supa-gujarathi
imalee ka soop-hindi
hunisehannu sup-kannada
pulisup-malayalam
cinceca supa-marathi
puli cup-tamil
imali supa-nepali

DERIVED INGREDIENTS FOR TAMARIND RASAM:

Large lemon size Tamarind

1 Onion

1 Tomato

10 Curry leaves

10 Coriander stems

Rock salt (as per taste)

Pinch of Turmeric

¼ tsp Red chili powder

One broken red chili

DERIVED STEPS:

TAMARIND RASAM:

Preparation process:

Step 1: Take a bowl add all ingredients like large lemon size Tamarind,1 Onion ,1 Tomato ,10 Curry leaves ,10 Coriander stems ,Rock salt (as per taste), Pinch of Turmeric ,¼ tsp Red chili powder ,One broken red chili.

add all ingredients

Step 2: Mix it very well with the help of clean hand.

Mix it very well

Step 3: Pour water fully all the items must be sink on water.

water fully

Boiling process:

Step 4: Boil the water in medium-low flame , until the water is reduced from half of the amount of water quanity.

half of the amount of water

Step 5: Now take the another bowl add all training nuts like ( urad dal, mustard seeds, garlic cloves ,broken red chili) on it.

training nuts

Step 6: Pour all the cooked training nuts in the tamarind rasam.

pour training nuts

Step 7: At last serve them in a bowl and enjoy sweet, spicy, savory taste with plain rice.

Tamarind Rasam

PLAIN RAITA:

Step 1: Take a fresh curd , here I take a 3 cups of yogurt.

fresh curd

Step 2: Whisk it well with the help of spoon till it gets smooth without any lamps on curd.

Whisk it well

Step 3: Pour all chopped onions on the curd

chopped onions

Step 4: Add all slightly chopped coriander stems and salt on it, mix it very well.

chopped coriander

Step 5: At last serve them in a bowl and enjoy healthy plain raita.

plain raita

REQUIRED TIME:

Prep time	5 min
Cooked time	10 Min
Total time	15 min
cuisine	India
Makes	8 servings
type	Easy

PROCEDURE:

TAMARIND RASAM:

Preparation process:

Take a bowl add all ingredients like large lemon size Tamarind,1 Onion ,1 Tomato ,10 Curry leaves ,10 Coriander stems ,Rock salt (as per taste), Pinch of Turmeric ,¼ tsp Red chili powder ,One broken red chili.
Mix it very well with the help of clean hand.
Pour water fully all the items must be sink on water.

Boiling process:

Boil the water in medium-low flame , until the water is reduced from half of the amount of water quanity.
Now take the another bowl add all training nuts like ( urad dal, mustard seeds, garlic cloves ,broken red chili) on it.
Pour all the cooked training nuts in the tamarind rasam.
At last serve them in a bowl and enjoy sweet, spicy, savory taste with plain rice.

PLAIN RAITA:

Take a fresh curd , here I take a 3 cups of yogurt.
Whisk it well with the help of spoon till it gets smooth without any lamps on curd.
Pour all chopped onions on the curd
Add all slightly chopped coriander stems and salt on it , mix it very well.
At last serve them in a bowl and enjoy healthy plain raita.

BEST FOR MORE RESULTS:

Raita can be made any time like night or morning before using it make sure refrigerated it after serve it.
Fresh yogurt is best for raita rather than old yogurt.
Raita are usually mild salt we can add salt as per your taste.
We can also add tomatoes, pomegranate, apple, grapes, pine apple on it.
In tamarind soup we can also add black pepper or white pepper on it.
Maintain medium-low flame only for boiling the rasam.

Nutrition facts (estimation only):

(8 servings per container

Serving size (1g)

Calories -97, total fat-7g, saturated fat-3g, transfat-0g, cholesterol-16mg, sodium -98mg, total carbohydrates-11g, sugar-2g, proteins -6g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time.

SOUTH INDIAN CRISPY JANTHIKALU/ MURUKULU RECIPE 2021/Masthani’s kitchen

2021-06-22T13:45:00.003+05:30

Homemade Crispy Butter Janthikalu/ Murukulu recipe (step-by step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

Welcome back to all my readers I hope you all are feeling well please wear mask and stay healthy.

Janthikalu is the king of all the snacks recipes mainly in ANDHRA STATE in India undoubtedly crispy , tasty janthikalu be the classic traditional festival snack prepared with different flours , in this blog I can share with step by step picks easily understand and make it in your home.

Murukulu recipe

I remember my childhood days my cousins, relatives all are gathered in my grandmother home for vacations or summer holidays without making these crunchy janthukulu treats never complete that vacations days and also nicely packed munchies are adored by Andhra.

Jantukulu is one of the travel snack in India for travel time packing in box for road or train for keep long hours journey .If you have any one of Andhra friend make sure taste it with the help of your friend.

Murukulu is a deep fried snack made with a rice flour, besan, dal flour , Murukulu plate within 30 min. Murukulu is mostly famous in festival time like MAKARA SANKRANTHI, varalakshmi vratham, Ganesh chaturthi , navarathri puja almost all the festivals common snack dish in south India.

Murukulu recipe

TABLE OF CONTENT:

BENEFITS DETAILED INGREDIENTS LIST
DIFFERENT LANGUAGES SPELL JANTHUKULU
DERIVED STEPS
PROCEDURE
BEST FOR MORE RESULTS

BENEFITS DETAILED INGREDIENTS LIST:

RICE FLOUR:

Rice flour can provide a good amount of fiber to our body to maintain healthy and bone strong. Here for crispy of janthukulu recipe rice flour plays a main role for crispiness.

BESAN:

Besan is one of the best remedy to control the sugar levels in our body and also for this recipe it will gives more taste on it.

LOVAGE SEEDS (vamu):

Vamu helps to fight from anti-bacterial and anti-fungal properties by adding this to janthukulu recipe it will helps to digest easily.

HOT WATER:

Hot water helps to make janthukulu dough easily and also stay as long as periods of days.

BUTTER:

Butter have a high rich in vitamins like A, D, E, B12, K2 helps to maintain healthy and also make a janthukulu so soft and tasty.

MURUKULU PLATE:

This is the plate which helps to make a janthukulu in round shape we can easily get it any store or super markets in India.

DIFFERENT LANGUAGES SPELL JANTHUKULU:

Murukulu/jantukulu-telugu

Scrap-english

Sakraipa-punjabi

Skirap-tamil

Skryapa-nepali

Kharda-arabic

Bhangara-gujarati

Raddee maal-hindi

Skryap-kannada

Skrepa-marathi

Skrap-malayalam

DERVIED INGRENDITS:

Rice flour

Besan/urad dal flour

Lovage seeds

Butter/hot oil

Red chili

Salt (as per taste)

Pinch of turmeric

Murukulu plate

Cooking oil

DERIVED STEPS:

Making dough:

Step 1: Take a 3 cups of fresh rice flour in a bowl.

Rice flour

Step 2: Add 1 cup of besan flour on it, Look at the quantity of flour we have to mix it take more rice flour and less besan to get a more crispy recipe.

Besan

Step 3: Pour handful of lovage seeds (vamu) on it.

Vamu

Step 4: Pour salt, pinch of turmeric and red chili powder (as per taste) for this recipe I like to add more spiciness to get perfect taste.

Spices

Step 5: Now pour hot oil /butter to get soft ness and it will stay more days.

Butter/hot oil

Step 6: Pour hot water on it to make a dough.

Hot water

Step 7: Mix the all the flour with the help of hands make a soft dough .it should not be loose dough if it happened make sure add some rice flour on it.

Dough

Murukulu plate:

Step 8: Here I took the Murukulu plate as shown in the figure the holes are not too small or not too large it must be medium size then we can get a perfect shape of Murukulu.

Murukulu plate

Step 9: Take a handful of janthukulu dough and slowly placed in Murukulu plate not fully covered and keep the another plate then the dough must come out when we pressed both of plates.

Placing dough

Cooking Murukulu:

Step 10: Take a pan add cooking oil on it cook it for a while.

Cooking oil

Step 11: Slowly placed the Murukulu plate on the oil make a move of your hand in circular motion.

Placing murukulu

Step 12: After sometime stir with spoon cook it both sides of Murukulu until it turns into golden-brown color.

Golden-brown color

Step 13: At last serve them in a plate and enjoy the each byte of crunchy , tasty Murukulu/janthukulu recipe snack.

Murukulu recipe

REQUIRED TIME:

Prep time	10 min
Cooked time	20 Min
Total time	30 min
cuisine	Andhra, India
Makes	8 servings
type	Easy

PROCEDURE:

Making dough:

1. Take a 3 cups of fresh rice flour in a bowl.
2. Add 1 cup of besan flour on it, Look at the quantity of flour we have to mix it take more rice flour and less besan to get a more crispy recipe.
3. Pour handful of lovage seeds (vamu) on it.
4. Pour salt, pinch of turmeric and red chili powder (as per taste) for this recipe I like to add more spiciness to get perfect taste.
5. Now pour hot oil /butter to get soft ness and it will stay more days.
6. Pour hot water on it to make a dough.
7. Mix the all the flour with the help of hands make a soft dough .it should not be loose dough if it happened make sure add some rice flour on it.

Murukulu plate:

1. Here I took the Murukulu plate as shown in the figure the holes are not too small or not too large it must be medium size then we can get a perfect shape of Murukulu.
2. Take a handful of janthukulu dough and slowly placed in Murukulu plate
3. Not fully covered and keep the another murukulu plate then the dough must come out when we pressed both of plates.

Cooking Murukulu:

1. Take a pan add cooking oil on it cook it for a while.
2. Slowly placed the Murukulu plate on the oil make a move of your hand in circular motion.
3. After sometime stir with spoon cook it both sides of Murukulu until it turns into golden-brown color.
4. At last serve them in a plate and enjoy the each byte of crunchy , tasty Murukulu/janthukulu recipe snack.

BEST FOR MORE RESULTS:

Instead of rice flour we can ad urad dal cook it for a while later blend it until to get a fine powder

You can add sesame seeds after adding lovage seeds on it to get more taste.

Adding hot water instead of normal water the dough get soft and stay long days.

Cooking oil must cook for while later only add the dough on it otherwise the oil is oozed out in janthukulu .

Maintain medium-low flame only if you maintain high flame the dough is not cook properly and also very hard to eat.

We can add kashmiri chili powder instead of red chili powder its gives good color to snack.

Place them in the air tight container box we can taste them more than a month as a same taste.

Nutrition facts (estimation only):

(8 servings per container ,Serving size (1g) ,Calories -135, total fat-7g, saturated fat-1g, transfat-0g, cholesterol-56mg, sodium -98mg, total carbohydrates-9g, sugar-2g, proteins -22g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time.

SOUTH INDIAN STYLE PRAWN CURRY/SHRIMP RECIPE 2021 BY Masthani’s kitchen

2021-06-20T14:05:00.003+05:30

Prawn’s masala curry /Shrimp curry recipe (step-by step photos) 2021/ Masthani’s kitchen:

Hello friends!

Namsthe 🙏

Welcome back to all my readers I hope you all are feeling well please wear mask and stay healthy. Today is my birthday I need all your blessings to stay happy, Peace and healthy.

In this beautiful occasion I prepared my all time favorite dish prawns curry in a south Indian Muslim style that perfect over with a cooked rice with in 25 min packed with a tons of flavors, spicy in an single pot with step by step picks easily understand and make it in your home.

Shrimp curry

I am staying in south Indian Machilipatnam city which is famous for sea foods shrimp curry is one of the famous quickly dish to fulfill over tummy with full of happiness. The main stuffing of prawns curry is prawns, onions, all mixed spices.

Prawns can be different size some are small in size some are big in size also called as tiger prawns is doesn’t matter guys we can make it easily and delicious it’s my promise. Make sure you should pop out the prawns tails from the flash before adding to skillet.

I already posted the south Indian styles sea foods if your not aware of that once look of it, click on the link section given below line then you can re-directly go to the page.

MORE LINKS FOR NON-VEG

Serve it with chapathi, butternoon , plain rice, paratha , samosas , tamarind rasam, sambar, rithya.

Shrimp curry

TABLE OF CONTENT:

BENEFITS OF PRAWNS
FAQ
DIFFERENT LANGUAGES SPELL PRAWNS
DERVIED STEPS
PROCEDURE
BEST FOR MORE RESULTS

BENEFITS OF PRAWNS:

Prawns is helpful to fight with the Alzheimer’s diseases.

It is rich in selenium source antioxidants to get a healthy cells.

Shrimp is helps to maintain bones, muscles healthy.

It increases the immunity system to maintain healthy growth.

It helps to reduce the heart diseases, cancers.

It helps to weight management which helps to reduce weight.

Prawns is helps to high nutritional values, proteins, Iron to our body.

FREQUENTLY ASKED QUESTIONS?

1) Can prawns curry cause food poison?

While cooking any dish make sure clean them with a fresh running water because bacteria is found in raw meat. Buying the unhealthy meat and not cooking properly then may cause food poison.

2) Can we reheat the shrimp twice?

Of course we can happily reheat the shrimp but while reheat it maintain low-medium frame only.

3) How long prawns curry can fridge last?

Raw chicken pieces we can be stored up to 6 months and cooked chicken can stored in 2 months easily.

4) Where prawns curry is form?

Prawns curry is originated in Indian-sub continent. later on its popular to Great British, London ,France ,Indonesian , indo-Portuguese and some other countries.

DIFFERENT LANGUAGES SPELL PRAWNS:

Royyalu-telugu

Shrimp-english

Sigadi-kannada

Jheenga-hindi

Jumbiri-arabic

Jhinga-gujarthi

Cemmin-malayalam

Kolambi masa-marathi

Jhinga-nepali

Iral-tamil

DERVIED INGRENDITS:

For spicy powder:

Half piece ginger

5 cashew nuts

4 almonds

8 cloves minced garlic

½ tsp fenugreek seeds

½ tsp cumin seeds

½ tsp Poppy seeds

2 cardamom

½ tsp star anise

½ coriander seeds

1 cinnamon

For the curry:

6 tablespoon cooking oil

2 onions

4 Green chills

Salt , red chili powder ( as per taste)

Pinch of turmeric

Half lemon

Coriander stems

DERVIED STEPS:

Pop-out meat:

Step 1: Firstly take the fresh prawns, the size of the prawns is not a matter either small are big here I take the tiger prawns.

Tiger prawns

Step 2: Make sure you should pop out the prawns tails from the flash before adding to skillet and clean them in a fresh running water.

Prawns meat

Frying prawns:

Step 3: Take a pan add oil and pinch of turmeric heat for a while after pour all the prawns into the bowl.

Heat the oil

Step 4: After some time prawns release the water cook them until the water will disappeared maintain in a medium flame and take them aside.

Prawns fry

Cooking process:

Step 5: Take a blender pour all the spices like half piece ginger , 8 cloves minced garlic, 5 cashew nuts,4 almonds, ½ tsp fenugreek seeds , ½ tsp cumin seeds,½ tsp poppy seeds,2 cardamom,½ tsp star anise,½ cinnamon in a grinder. Blend them in a fine paste.

Ginger& Garlic paste

Spices

Step 6: Take a same pan add oil pour the chopped onions, green chill on it. Cook them onions turns into golden-brown color.

Onions

Step 7: Next add all the spicy paste on it cook for a while until the spices aroma spread around our home.

Spicy paste

Step 8: Pour all the fried prawns on the pan cook it until the spices are mixed with prawns.

Pour prawns

Step 9: Add ½ or ¾ cups of normal plain water , maintain low-medium flame until prawns must be soft tender you can see oil is appeared on top of the shrimp.

Water

Step 12: At last serve curry in a bowl add coriander leaves , enjoy the each soft ,tender, delicious prawns masala curry.

Shrimp curry

REQUIRED TIME:

Prep time	5 min
Cooked time	20 Min
Total time	25 min
cuisine	world
Makes	4 servings
type	Easy

PROCEDURE:

Pop-out meat:

Firstly take the fresh prawns, the size of the prawns is not a matter either small are big here I take the tiger prawns.
Make sure you should pop out the prawns tails from the flash before adding to skillet and clean them in a fresh running water.

Frying prawns:

Take a pan add oil and pinch of turmeric heat for a while after pour all the prawns into the bowl.
After some time prawns release the water cook them until the water will disappeared maintain in a medium flame and take them aside.

Cooking process:

Take a blender pour all the spices like half piece ginger , 8 cloves minced garlic, 5 cashew nuts,4 almonds, ½ tsp fenugreek seeds , ½ tsp cumin seeds,½ tsp poppy seeds,2 cardamom,½ tsp star anise,½ cinnamon in a grinder. Blend them in a fine paste.
Take a same pan add oil pour the chopped onions, green chill on it. Cook them onions turns into golden-brown color.
Next add all the spicy paste on it cook for a while until the spices aroma spread around our home.
Pour all the fried prawns on the pan cook it until the spices are mixed with prawns.
Add ½ or ¾ cups of normal plain water, maintain low-medium flame until prawns must be soft tender you can see oil is appeared on top of the shrimp.
At last serve curry in a bowl add coriander leaves, enjoy the each soft , tender, delicious prawns masala curry.

BEST FOR MORE RESULTS:

Maintain medium-low flame only if you maintain high flame the prawns pieces is not cook properly and also hard to eat.

We can add tomato paste in prawns after cooking of onions.

All spices must add in prawns curry then its gives a delicious output.

We can add hot water to get more soft but don’t add cold water it may pieces hard to eat.

We can add kashmiri chili powder instead of red chili powder its gives good color to curry.

Nutrition facts (estimation only):

(4 servings per container ,Serving size (1g) ,Calories -300, total fat-14g, saturated fat-3g, transfat-0g, cholesterol-335mg, sodium -1060 mg, total carbohydrates-12g, fiber-3g, sugar-3g, proteins -33g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time.

HOW TO MAKE CABBAGE MASALA PAKODA /CABBAGE FRITTERS 2021/Masthani’s kitchen

2021-06-18T12:05:00.004+05:30

CABBAGE MASALA PAKODA /CABBAGE FRITTERS (step-by step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

Welcome back to all my reader I hope all are feeling good please wear mask and stay healthy.

Today in this blog let share a south Indian snack recipe which are crunchy, tasty cabbage pakoda with detailed step-by step photos easy to make it. Cabbage is a very healthy vegetable we can make different types of recipes like onion pakoda, veg Manchurian, Korean egg rolls now you can check in our blog by clicking the link you can redirect to the page.

CABBAGE MASALA PAKODA

Mainly ingredients of Crispy cabbage fritters are cabbage, basin, green chills and some spices. Andhra style cabbage pakoda is Crispy outside and softness in inside. In India we can easily available in evening snacks in street food, vendors, restaurants, and also in every home easily make it. Pakoda also side dish for functions, marriages and festivals.

Yesterday evening I prepared this recipe in my home with a best combination of hot chai chilling out with my family members I took the left over cabbage making as pakoda adding some spices on it.

Serving with tea, chutneys, tomato sauce, chill sauces.

CABBAGE PAKODA

TABLE OF CONTENT:

BENEFITS OF CABBAGE PAKODA
FAQ
DIFFERENT LANGUAGES ABOUT CABBAGE PAKODA
DERVIED STEPS
PROCEDURE
BEST FOR MORE RESULTS

BENEFITS OF ONION PAKODA:

Pakoda have a rich in anti –oxidants which mixing of cabbage.

It can helps to prevents the rich of heart diseases like heart attacks, blood clot problems.

Pakoda helps to digestive system and also boost the immunity system.

In pakoda mixing of rice flour which have nutrients, calcium, zinc.

It also called as gluten free food.

Pakoda helps to fight with cancer properties tumors in our body .

FREQUENTLY ASKED QUESTIONS:

1) Is pakoda can use different flours?

Pakoda can easily make with different flours like basin, rice flour, maida, corn flour ,wheat flour.

2) Why pakoda is not crispy?

Adding of too much water or wheat flour on it and also maintain medium –flame only.

DIFFERENT LANGUAGES ABOUT CABBAGE PAKODA

Kyabeji pakoda-telugu

Kabbaji pakkeadi- Malayalam

Kabaji pakoda-nepali

Kabaji pakoda-punjabi

Kapaji pakkoti-tamil

Qibaaji bakudi-arabic

Kabaji pakoda-gujarthi

Patta gobhee ke pakoda-hindi

Elekosu pakoda-kannada

LET LOOK AT IT’S DERVIED INGRENDITS:

Basin

Rice flour

cabbage

Green chills

Salt

Turmeric

Red chill powder

Curry leaves

Groundnuts

Onions

Coriander powder

Cumin powder

Cooking oil

DERVIED STEPS:

Step 1: Take an onions, cabbage , coriander stems ,curry leaves and red chill clean them with a running and chop them in a fine slice.

Chopped veggies

Step 2: Sprinkle evenly masala mix ¼ turmeric ,½ red chill , ¼ salt , ½ coriander powder , ½ cumin powder

Adding spices

Step 3: Mix it very well with the help of hand or spoon.

Mix well

Step 4: Pour 1 ½ tsp gram flour , ½ tsp rice flour , roasted ground nuts on it.

Adding flours

Step 5: Naturally cabbage have a water contents without adding any water mix the flour to get a dough.

Dough

Step 6: Take a small portions spread evenly in oil with the help of oil, Maintain medium –low flame only.

heat in oil

Step 7: Gently stir it with the help of spoon cook well both sides.

stir out spoon

Step 8: Serve them in a plate and enjoy the each hot piece of onion pakoda with a great partner of tea .

CABBAGE MASALA PAKODA

MORE LINKS :

onion pakoda,

Bread-manchurian

veg Manchurian,

Korean egg rolls

Required time:

Prep time	10 min
Cooked time	15 Min
Total time	25 min
cuisine	Indian
Makes	4 servings
type	easy

PROCEDURE:

Chopping process:

Take an onions, cabbage , coriander stems ,curry leaves and red chill clean them with a running and chop them in a fine slice.

Making a dough:

Sprinkle evenly masala mix ¼ turmeric, ½ red chill , ¼ salt , ½ coriander powder , ½ cumin powder
Mix it very well with the help of hand or spoon.
Pour 1 ½ tsp gram flour, ½ tsp rice flour, roasted ground nuts on it.
Naturally cabbage have a water contents without adding any water mix the flour to get a dough.

Cooking pakoda:

Heat the oil and dropping the small piece check the oil whether oil cook or not.
Take a small portions spread evenly in oil with the help of oil, Maintain medium –low flame only.
Serve them in a plate and enjoy the each hot piece of onion pakoda with a great partner of tea .

BEST FOR MORE RESULTS:

Don’t use water when mixing dough cabbage have a naturally water content to get a crispy pakoda.

Maintain the medium –low flame to get pakoda crispy.

We can also add cashew nuts to get more tasty.

We can add olive oil for frying pakoda to get more healthy.

When dough is too loose add flour on it, if dough is hard then only sprinkle a little water drops to get dough.

Nutrition facts (estimation only):

(4 servings per container ,Serving size (1g) ,Calories -170, total fat-8g, saturated fat-0g, transfat-0g, cholesterol-0mg, sodium -60mg, total carbohydrates-0g, fiber-4g, sugar-3g, proteins -5g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

MUSK MELON JUICE: TOP 11 BENEFITS TO DRINK MUSK MELON JUICE 2021/ Masthani’s kitchen

2021-06-14T13:40:00.004+05:30

MUSK MELON /KHARBUJA JUICE (step-by step photos) 2021/ Masthani’s kitchen:

Hello friends!

Namsthe 🙏

Welcome back to all my readers, I hope you all are feeling well please wear mask and stay healthy.

In Summer seasons firstly we came in our mind is chilled juices in that some juices like WATER MELON, BANANA, NANNARI , SAPOTA .today in this blog I want to share you a healthy MUSK MELON is major one to get a refreshing juice. Today I prepared MUSK MELON juice for my family which can hydrates us and also boost the energy and having a lot of health benefits written as shown in below.

MUSK MELON JUICE

Who are looking for simply cool beverage in summer the musk melon fruit juice can give you more options to get instant of energy .Musk melon juice is easily to make in our home in this blog I want to share you step by step procedure you can easily understand it with the help of only 2 ingredients within 10 minutes.

Musk melon is a sweet fruit soft and a lot of water content just like water melon, mostly this fruit is taste as a little bit sweet same as cucumber. we can make muskmelon with milk to get a milk shake but no need we can make happily mixing of some homemade ingredients like sugar/ jaggery , nuts only you need only best blender.

MUSK MELON

TABLE OF CONTENT:

11 reasons to drink musk melon juice
FAQ
Different languages spell about musk melon
Derived steps
Procedure
Best for more results

11 REASONS WHY WE HAVE TO DRINK MUSK MELON JUICE:

1) Diet fruit (loss weight) :

Who are looking for control the weight this juice really helps you a lot because musk melon have a naturally a lot of water content and fiber, electrolytes which helps for perfect diet .

2) Healthy kidney:

All we know that we have to drink a lot of water to flash out all the toxins in our body in that process kidney helps to purify our body .naturally musk melon have a water content which have all minerals, fiber qualities and prevents the formation of kidney stones.

3) Digestion:

Musk melon have a rich in fiber, amino acids and water soluble can helps to digest easily and maintain healthy.

4) Glowing skin:

Musk melon helps our skin looking fresh and young. Melon mixing with honey , curd ,basin make a paste and apply evenly on face and neck leave it for 20 min rinse it with cold water. Apply twice a week you can observe the glowing the skin.

5) Hair growth:

Melon have a natural enzymes like Citrulline , arginine which can act has a natural hair growth. Take a melon paste add curd, olive oil mix it very well apply scalp leave it for 30 min. Rinse it with normal water.

6) Wound healing:

Formations of collagens is fast to looking young and healthy and also melons which have a protease enzymes to create new connecting tissues in our body.

7) Boost immune system:

Musk melon have a rich in vitamin C, A , B6 ,fiber, calcium, magnesium which can helps our body to maintain healthy.

8) Eyes healthy:

Musk Melon have rich in vitamins A ,C , potassium ,amino acids which helps our eyes healthy .

9) Reduce heart problems:

Melon have a high potassium ,amino acids which can helps to proper blood flow on vessels and fight with heart diseases .

10) cancer/diabetes:

Now-a-days Caner/diabetes is common disease to maintain healthy body Melon have a lycopene rich in fiber, anti –oxidants it helps to reduce the risk of these diseases.

11) Anti- inflammatory:

Who are suffering from arthritis , stress ,Cellular damage, habits of smoke ,drink, drugs have an inflammatory problem in their bodies melon helps to produce anti-oxidants to boost immunity system maintain general health.

FREQUENTLY ASKED QUESTIONS:

1) 1) Can musk melon juice good for babies?

Yes, your baby is ready to feeding food this fruit helps to boost immune system , rich fiber ,vitamins which have anti-oxidants fight for illness.

2) 2) Can musk melon frozen/stored?

Yes, we can store on fridge but after the frozen taste is slightly different make sure make a habit to eat fresh fruits to get instant good energy.

DIFFERENT LANGUAGES SPELL ABOUT MUSK MELON JUICE:

Musk melon-English

Kharbuja- Telugu

Kasturi kharabuja-marathi

Mask albatiykh –arabic

Sakarateti-gujarathi

Kharabooja-hindi

Kasturi kallangadi-kannada

Kasturi mulampalam-tamil

Kasaturi tarabuja –punjabi

Kasturi tannimattan –malayalam

DERIVED INGREDIENTS:

Musk melon

Sugar/jiggery/honey

Nuts

DETAILED STEPS:

Chopping musk melon:

Step 1: Rinse the musk melon in a fresh running water and chop them in an half.

MUSK MELON

Step 2: Remove all seeds in musk melon again clean them with a water.

Remove seeds

Step 3: Peel off the skin and separate it from the flesh of musk melon with the help of knife.

peel the skin

Step 4: Slice them in a fine pieces easily blend them.

Fine pieces

Blending process:

Step 5: Transfer them in a blender add 2 spoons of sugar/ jaggery / honey as you required.

sugar/jaggery

Step 6: Pour a small glass of water or 4 ice cubes to blend the juice easily.

Water

Step 7: Serve them in a glass for garnish process add some nuts on top of the juice.

Nuts

At last our healthy ,tasty Musk melon juice is ready enjoy the each sip of natural healthy juice.

MUSK MELON JUICE

More healthy juices must try it

carrotbeet juice

Chikoo/sapota milkshake

cucmber juice

papaya smoothie juice

banana smoothie milkshake

Amaranth/thotakura leaves juice

nannari/sugandha juice

pomegranate milkshake juice

Watermelon juice

GUAVA /GOOSE BERRY MILKSHAKE

REQUIRED TIME:

Prep time	5 min
Blending time	5 min
Total time	10 min
cuisine	World
Makes	2 servings
type	easy

PROCEDURE:

Chopping musk melon:

Rinse the musk melon in a fresh running water and chop them in an half.
Remove all seeds in musk melon again clean them with a water.
Peel off the skin and separate it from the flesh of musk melon with the help of knife.
Slice them in a fine pieces easily blend them.

Blending process:

Transfer them in a blender add 2 spoons of sugar/ jaggery / honey as you required.
Serve them in a glass for garnish process add some nuts on top of the juice.
At last our healthy , tasty Musk melon juice is ready enjoy the each sip of natural healthy juice.

BEST FOR MORE RESULTS:

Instead of sugar we can add jaggery /honey or maple syrup to get more sweet taste.

Musk melon seeds should not add on juice it may cause bitter taste.

In India Musk melon seeds can dried in sunlight for a day and then roast them and added to salads to get a healthy nuts.

Musk melon juice is thick consistent then add milk or coconut milk to get loose consistent.

Drink musk melon juice immediately don’t chill in fridge the taste may changes.

NUTRITION FACTS (ESTIMATION ONLY):

(4 servings per container ,Serving size (1g) ,Calories -80, total fat-0g, saturated fat-0g, transfat-0g, cholesterol-0mg, sodium -0mg, total carbohydrates-12g, fiber-1g, sugar-15g, proteins -2g)
Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

PEANUTS STUFFED EGGPLANT CURRY/ GUTTI VANKAYA MASALA CURRY RECIPE 2021Masthani’s kitchen

2021-06-12T13:52:00.003+05:30

Andhra style Gutti vankaya masala curry /Bunch of eggplant curry /Peanuts Stuffed Brinjal curry (step-by-step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

Welcome back to all my readers I hope you all are feeling well please wear mask and stay healthy.

Gutti vankaya masala curry/Small size stuffing Brinjal curry from the Andhra traditional cuisine with step by step picks easily understand and make it in your home. Here stuffing spicy items plays a main role in bunch eggplant masala curry, Stuffing is made from mixture of peanuts, coconut, onions , tomatoes ,Tamarind juice and all spices.

GUTTI VANKAYA MASALA CURRY

BUNCH OF EGGPLANT curry can be used small sized purple or small green eggplant mostly Andhra Brinjal is purple small in size to get a delicious, tender, juicy masala curry you should keep in mind that the Brinjal must be fresh ,young ,shiny without a dry looked.

Well stuffed Gutti vankaya curry can made different items and styles of stuffing, but here I share you easily method that everyone appreciate by your loved once. even if your not Brinjal fan once this after trying this recipe it’s my promise you will definitely KNOCKING THE PRICE.

I already posted the Andhra style Guttivankaya fry /Bunch of eggplant fry if your not aware of that once look of it , click on the link section given above line then you can re-directly go to the Guttivankaya fry page.

We can serve Gutti vankaya with chapathi, Butternoon , plain rice, paratha , samosas .

GUTTI VANKAYA

TABLE OF CONTENT:

BENEFITS OF EGGPLANT
DIFFERENT LANGUAGES SPELL EGGPLANT
DERVIED STEPS
PROCEDURE
BEST FOR MORE RESULTS

BENEFITS OF EGGPALNT:

Eggplant is helps to maintain bones, muscles healthy.

It increases the immunity system to maintain healthy growth.

It helps to reduce the heart diseases, cancer diseases.

It’s helps to improve the digestive system.

Eggplant is helps to high nutritional values, proteins, Iron to our body.

DIFFERENT LANGUAGES SPELL ABOUT EGGPLANT:

GUTTI VANKAYA-TELUGU

BUNCH OF EGGPLANT- ENGLISH

KATTARIKKAY KOTTU –TAMIL

BAINGANA DA JHUDA- PUNJABI

EGGPLANTAKO GUCCHA-NEPALI

BEGUNERA GUCCHA-BENGALI

RINGANANO TOLUM –GUJARATHI

BAINGAN KA GUCHCCHA- HINDI

BILIBADANE GUMPE-KANNADA

VALUTANA KUTTAM –MALAYALAM

VANGICA GUCCHA-MARATHI

DERVIED INGRENDITS:

For spicy powder:

8 cloves minced garlic

Half ginger

½ tsp fenugreek seeds

½ tsp cumin seeds

½ tsp Poppy seeds

½ coriander seeds

Handful of Groundnuts

Half Coconut pieces

For the curry:

2 Onions

6 tablespoon cooking oil

Red chill powder

2 tomatoes

4 green chills

Rock Salt (as per taste)

Pinch of turmeric

Coriander stems

Lemon size Tamarind juice

Curry leaves

DERVIED STEPS:

STUFFING PROCESS:

Step 1: Take a fresh baby size eggplant clean them in a fresh running water.

GUTTI VANKAYA

Step 2: While cutting the eggplant make sure it will be stored in salt water and cut them in a four –halved as shown in below.

Salt water

Four –halved

Step 3: For stuffing take a pan add fenugreek seeds, cumin seeds, Poppy seeds, coriander seeds, Groundnuts, Coconut pieces fry them in a medium –fry

Spices

Step 4: Grind them all spices to get a fine powder.

Grind spices

Step 5: Take a blender add 2 tomatoes, 4 green chills , Coriander stems, 2 Onions ,rock salt and chill powder blend them in a fine paste.

Veg -blender

Blender

Step 5: Stuff the spices in an eggplant as shown in below fig.

Stuffing

Stuffing eggplant

COOKING EGGPLANT:

Step 6: Pour cooking oil on it add all stuffed eggplant in a pan cook them until the color changes to pale color and maintain in a medium –low flame only.

Stuffed eggplant in a pan

Step 7: Take a lemon sized tamarind in water and make a juice.

Tamarind

Step 8: Pour tamarind juice into the Brinjal stuff pan.

Tamarind juice

step 9: Pour the eggplant must be sink on water completely, if needed add a little water.

WATER

Step 10: Cook them well in a medium –low flame after sometime it will be soft and easily mashed.

soft and easily mashed

Step 11: At last serve curry in a bowl add coriander leaves and enjoy the each soft , tender, delicious bunch of eggplant masala curry /Gutti vankaya masala curry.

GUTTI VANKAYA MASALA CURRY

MORE LINKS TO REDIRECT THE PAGE:
Gutti vankaya fry /Bunch of eggplant fry

REQUIRED TIME:

Prep time	10 min
Cooked time	20 Min
Total time	30 min
cuisine	Andhra
Makes	4 servings
type	Easy

PROCEDURE:

Cleaning Brinjal:

Take a fresh baby size eggplant clean them in a fresh running water.

While cutting the eggplant make sure it will be stored in salt water and cut them in a four –halved as shown in below.

Stuffing process:

For stuffing take a pan add fenugreek seeds, cumin seeds, Poppy seeds, coriander seeds, Groundnuts, Coconut pieces fry them in a medium –fry

Grind them all spices add rock salt and red chill powder to get a fine paste.

Take a blender add 2 tomatoes, 4 green chills , Coriander stems, 2 Onions blend them in a fine paste. Stuff the spices in an eggplant.

Cooking Eggplant:

Pour cooking oil on it add all stuffed eggplant in a pan fry them in a medium –low flame only.
Take a lemon sized tamarind in water and make a juice.
Pour tamarind juice into the Brinjal stuff the eggplant must be sink on water completely, if needed add a little water.
Cook them well in a medium –low flame after sometime it will be soft and easily mashed.
At last serve curry in a bowl add coriander leaves and enjoy the each soft , tender, delicious bunch of eggplant masala curry /Gutti vankaya masala curry.

BEST FOR MORE RESULTS:

While cutting the eggplant the color may changes to black color make sure it will be stored in salt water.

Make a Small size lemon Tamarind juice may gives a savoury taste to the curry .

Maintain medium-low flame only if you maintain high flame the egg plant stuff will not cook properly and taste may cause bitter taste.

Take a small size baby eggplant to get a more taste, Aroma tender taste and also easily cooked .

Stuffing spices is plays a key role ,in this recipe make sure add all the spices on it.

We can also add cashew nuts, almonds get more spicy.

Nutrition facts (estimation only):

(4 servings per container ,Serving size (1g) ,Calories -250, total fat-1g, saturated fat-0g, transfat-0g, cholesterol-0mg, sodium -105 mg, total carbohydrates-37g, fiber-19g, sugar-10g, proteins -9g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

HOME MADE MOMOS CHUTNEY RECIPE AND DIFFERENT FOLDING MOMOS 2021/Masthani’s kitchen

2021-06-10T14:32:00.005+05:30

MOMOS RED CHUTNEY RECIPE AND 5 DIFFERENT FOLDING STYLES (STEP-BY STEP PHOTOS) 2021/Masthani’s kitchen:

HELLO FRIENDS!

NAMSTHE🙏

Welcome back to all my readers I hope you all are feeling well please wear mask and stay healthy.

I had posted recently Veg-momos recipe I got a huge response for that so today I want to share a HOMEMADE MOMOS RED CHUITNEY and also different folding techniques to get better results which are easily understand by step by step procedures and picks.

MOMOS CHUTNEY

There are different styles making of momos chutney inspired by Nepali, Bhutan countries but in this recipe I have made changes which are easily available in our kitchen easily without looking different items we cannot get it easily. South Indian are not that much aware of this recipe so I make a changes in this recipe to get a easily way.

Momos chutney for veg-momos made with tomatoes, red chills, garlic , onions. Serving with tea, chutneys , tomato sauce, chilli sauces, Chinese fried rice.

FOLDING STYLES

TABLE OF CONTENT:

VEG-MOMOS
MOMOSRED CHUTNEY DERVIED STEPS
PROCEDURE
BESTFOR MORE RESULTS
5 DIFFERENT FOLDING MOMOS WITH PICKS

VEG-MOMOS:

we can look at my pervious article of veg-momos having with easily methods and step-by step photos everyone happily cook in home.

DERVIED INGRENDITS OF MOMOS CHUTNEY:

4 Tomatoes

6-10 Red chills

1 onion

10 cloves of garlic

Training nuts

1 spoon of vinegar

1 spoon of soy sauce

½ tsp salt

10 curry leaves

10 coriander leaves

DERVIED STEPS:

Step 1: Firstly take a blender add roughly chopped onion on it

Onions

Step 2: Add 6 to 10 red chill as per your spicy taste.

Red chill

Step 3: Roughly chopped 3-4 tomatoes and 10 cloves of garlic on the blender or else we can boil tomatoes and red chill until tomatoes start peeling skin.

Tomatoes

Step 4: Blend them with fine paste we no need to add water naturally tomatoes have a water content on it.

Blend them

Step 5: Take a pan add oil heat it for a while add all training nuts like ( urdal dal, chana dal, mustard seeds),handful of curry leaves.

Cook paste

Step 6: Pour the tomato paste on the pan cook it for a while until oil is oozed from it. Add 1 tsp of vinegar, 1 tsp of soya sauce , salt ( as per required).

Add sauces

Step 7: At last add coriander leaves on it and serve them in a bowl enjoy with momos.

MOMOS CHUTNEY

REQUIRED TIME:

Prep time	5min
Cooked time	10 Min
Total time	15 min
cuisine	world
Makes	4 servings
type	Easy

PROCEDURE:

Firstly take a blender add roughly chopped onion on it . Add 6 to 10 red chill as per your spicy taste.
Roughly chopped 3-4 tomatoes and 10 cloves of garlic on the blender or else we can boil tomatoes and red chill until tomatoes start peeling skin.
Blend them with fine paste we no need to add water naturally tomatoes have a water content on it.
Take a pan add oil heat it for a while add all training nuts like ( urdal dal, chana dal, mustard seeds),handful of curry leaves.
Pour the tomato paste on the pan cook it for a while until oil is oozed from it. Add 1 tsp of vinegar, 1 tsp of soya sauce , salt ( as per required).
At last add coriander leaves on it and serve them in a bowl enjoy with momos.

BEST FOR MORE RESULTS:

The quantity of chills and tomatoes depend on the momos we can add more/less as per your wish.
Firstly we can boil tomatoes and red chill rather than blend them boil them until tomatoes start peeling skin.
If you chutney is looser then we can add almonds paste to make chutney thicker , however it is optional.
If the tomatoes are tanginess more than we can add 1 tsp of sugar as per your choice.
Momos chutney can stays a week when it is stored in refrigerated.
We can use momos chutney as pizza sauce and spicy dosa.

5 DIFFERENT FOLD DUMPLINGS ( MOMOS):

There are different folding technique of momos we can share your skills by making of momos .Firstly we have to keep in mind that momos are not defined as one particular shape as per your wish you can make it as you like it.

Here I am ready to share a 5 easily folding techniques of momos why not just try them all and make fine in our home with our buddies. No matter what shape your making but keep in mind that make sure dumpling is must sealed well .let start the dumpling folding.

METHOD 1:

Step 1: Take the dough and divide them in an equal parts and Roll the piece of dough flatten it and roll it until it size just like round disc/plate up to 4 inches edges must be thin and center must be thick then only the stuffing with not come out.

4 inches edges

Step 2: place 1 to 2 spoons of vegetables stuffing them in the center.

Stuffing

Step 3: Make a flips lift one side to another and start folding with gently hands.

Flips lift

Flolding

Folding

Step 4: forming the pleats one by one towards the edge ,join them in center as shown in below figure. make all the momos , Keep them Aside .

Momo 1

METHOD 2:

4 inches edges

Step 2: place 1 to 2 spoons of vegetables stuffing them in the center.

Stuffing

Step 3: close the dough and seal the end of it and make a flips slowly from front to end as shown in below figure.

Momo 2

METHOD 3:

4 inches edges

Step 2: place 1 to 2 spoons of vegetables stuffing them in the center.

Stuffing

Step 3: close the dough and seal the end of it.

seal the end

Step 4: Fold half part of dough and seal there again another half part seal both of them in middle.

Momo 3

METHOD 4:

Step 1: Take the dough and divide them in an equal parts and Roll the piece of dough flatten it and roll it different sizes just like round disc/plate up to 4 inches , 3inches , 2inches .

Edges must be thin and center must be thick then only the stuffing with not come out. Place the different inches of dough flatten as shown in below figure.

4,3,2 inches

Step 2: Place stuffing entire dough flatten in line.

Stuffing

Step 3: Close the dough and seal the end of it from starting to end , make a gently roll from 2 inches side till the starting of it.

Close from 2 inch

Step 5: Adjust the petals with a gently hands then you can see the rose momos

Rose momo 4

METHOD 5:

4 inches edges

Step 2: place 1 to 2 spoons of vegetables stuffing them in the center.

Stuffing

Step 3: Close the dough and seal the end of it from starting to end.

seal the end

Step 4: Fold half part of dough and seal there again another half part seal both of them in without touching in middle.

Momo 5

PROCEURE:

METHOD 1:

Take the dough and divide them in an equal parts and Roll the piece of dough flatten it and roll it until it size just like round disc/plate up to 4 inches edges must be thin and center must be thick then only the stuffing with not come out.
Place 1 to 2 spoons of vegetables stuffing them in the center.
Make a flips lift one side to another and start folding with gently hands.
Forming the pleats one by one towards the edge ,join them in center as shown in below figure. make all the momos , Keep them Aside .

METHOD 2:

Take the dough and divide them in an equal parts and Roll the piece of dough flatten it and roll it until it size just like round disc/plate up to 4 inches edges must be thin and center must be thick then only the stuffing with not come out.
Place 1 to 2 spoons of vegetables stuffing them in the center.
Close the dough and seal the end of it and make a flips slowly from front to end as shown in below figure.

METHOD 3:

Take the dough and divide them in an equal parts and Roll the piece of dough flatten it and roll it until it size just like round disc/plate up to 4 inches edges must be thin and center must be thick then only the stuffing with not come out.
Place 1 to 2 spoons of vegetables stuffing them in the center.
Close the dough and seal the end of it.
Fold half part of dough and seal there again another half part seal both of them in middle.

METHOD 4:

Take the dough and divide them in an equal parts and Roll the piece of dough flatten it and roll it different sizes just like round disc/plate up to 4 inches , 3inches , 2inches .
Edges must be thin and center must be thick then only the stuffing with not come out. Place the different inches of dough flatten as shown in below figure.
Place stuffing entire dough flatten in line.
Close the dough and seal the end of it from starting to end.
Make a gently roll from 2 inches side till the starting of it.
Adjust the petals with a gently hands then you can see the rose momos

METHOD 5:

Take the dough and divide them in an equal parts and Roll the piece of dough flatten it and roll it until it size just like round disc/plate up to 4 inches edges must be thin and center must be thick then only the stuffing with not come out.
Step 2: place 1 to 2 spoons of vegetables stuffing them in the center.
Step 3: Close the dough and seal the end of it from starting to end.
Fold half part of dough and seal there again another half part seal both of them in without touching in middle.

Momos

Nutrition facts (estimation only):

Estimation only

(6 servings per container ,Serving size (1g) ,Calories -45, total fat-1g, saturated fat-0g, transfat-140g, cholesterol-0mg, sodium -140 mg, total carbohydrates-0g, fiber-1g, sugar-2g, proteins -1g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

VEG-MOMOS/HOW TO MAKE WHEAT FLOUR MOMOS RECIPE 2021/Masthani’s kitchen

2021-06-08T14:40:00.009+05:30

WHEAT FLOUR VEG- MOMOS IN IDLY STREAMER RECIPE (step-by step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

Welcome back to all my readers I hope you all are feeling well please wear mask and stay healthy.

Veg- Momos recipe is an international street snacks dish which is a dumpling stuffed recipe with healthy combination of different veggies. Now a days momos are very popular in India mostly in north India we can easily make it in our home also. Today in this blog I want to share you Veg- Momos which are easily understand by step by step procedures and picks.

VEG-MOMOS

We can easily find Momos are in different stalls fillings and folding techniques , steamed momos with mutton, chicken , Paneer, veggies ,mushrooms and shrimps , I want to share you momos red chutney and different folding techniques in my next blog we can easily check it.

Traditional veg-momos are prepared with bamboo baskets , but we can steam them in our home with regular items like cooker ,idly streamer here I prepared momos in idly streamer and mostly momos are made with maida flour but here I am making momos with wheat flour to maintain our body healthy.

Serving with tea, chutneys , tomato sauce, chilli sauces, Chinese fried rice.

VEG- MOMOS

TABLE OF CONTENT:

HISTORY OFMOMOS
BENEFITS OF MOMOS
DIFFERENTLANGUAGES ABOUT MOMOS
DERVIEDSTEPS
PROCEDURE
BEST FORMORE RESULTS

HISTORY OF MOMOS:

As per WIKIPEDIA Momos are firstly originated in Nepal, Tibet later on it’s most popular in Japan, china as a street snack food as early as 14 century. Later on at 19 century DOLMA TSERING a Nepal native he started the first momos stall in India at Delhi which is more popular as street food in north India in those days but in south India may or may not famous but now easily available in evening snacks in street food, vendors, restaurants as main menu.

There are 4 steps to make a Momos they are

1) Making a wheat flour or all purposes flour (maida) dough

2) Cooking all veggies as per your wish mixing with some Chinese sauces.

3) Filling with veggies and different styles of folding.

4) Streaming momos.

WHEAT FLOUR MOMOS

BENEFITS OF MOMOS:

Momos have a rich in anti –oxidants which mixing of some healthy veggies.

Momos are using millets so they are gluten free.

It can help to prevents the heart diseases like heart attacks, blood clot problems.

Momos helps to digestive system and also boost the immunity system.

Momos have a less carbohydrates and useful for weight loss section

Momos goods for diabetics patients will helps to maintain stable sugar levels in blood.

DIFFERENT LANGUAGES ABOUT MOMOS

Meameas-malayalam

Mwmus-arabic

mami-punabi

momoja-nepali

momoj-hindi

mo mo si-chinese

momo-japaneses

DERVIED INGRENDITS:

2 cups of Wheat flour

1 cup of Cabbage

½ cup of Carrot

½ cup of Potatoes

1 Onion

3 Green chill

Steamer

Butter

6 Garlic cloves

Handful of Coriander leaves

1 spoon of Tomato sauce

1 spoon of Soya sauce

½ spoon Red chill powder

Salt (as per taste)

Pinch of Turmeric

¼ tsp of Coriander powder

¼ tsp of Cumin powder

¼ tsp of Gram masala.

DERVIED STEPS:

Making Dough:

Step 1: Firstly take the 2 cups of wheat or maida flour in a bowl. Pour salt (as per taste) and 2 spoons of Cooking oil.

WHEAT FLOUR

KNEAD

Step 2: Mix them very well with a help of required water to form a soft and non sticky. Place the dough aside with a tight cap for 30 min then only the dough get more Softer and easily melt while eating.

Dough

Cooking veggies:

Step 3: Slightly chopped all the veggies like 1 cup of Cabbage, ½ cup of Carrot, ½ cup of Potatoes, 1 Onion, 3 Green chill, Handful of coriander leaves.

Chopped veggies

Step 4: Take a pan add butter pour slightly Chopped onions, green chill, garlic salute for 5 min.

Salute 5 min

Step 5: Add all the veggies in pan cook them for a while in a high-flame Chinese dishes are cooked in high flame only.

Veggies

Step 6: Pour 1 spoon of Soya sauce on pan.

Soya sauce

Step 7: Pour 1 spoon of tomato sauce on pan.

Tomato sauce

Step 8: Add all spices like ½ spoon Red chill powder, Salt (as per taste), Pinch of Turmeric, ¼ tsp of Coriander powder, ¼ tsp of Cumin powder, ¼ tsp of Gram masala on the pan and salute 2-3 minutes.

Spices

Step 9: check the taste add if needed, keeps the veggies stuffing aside until cool down completely.

Veggies stuffing

Shaping momos:

Step 10: Take the dough and divide them in an equal parts and Roll the piece of dough flatten it and roll it until it size just like round disc/plate up to 4 inches edges must be thin and center must be thick then only the stuffing with not come out.

Equal parts

Roll the piece

Step 9: place 1 to 2 spoons of vegetables stuffing them in the center.

Stuffing

Step 10: Make a flips lift one side to another and start folding with gently hands.

flips lift

one side to another

Gently hands

Step 11: forming the pleats one by one towards the edge join them in center as shown in below figure. make all the momos ,Keep them Aside .

join them in center

Steaming veg -momos:

Step 12: Heat 2 cups of water in a idly steamer or cooker grease with butter in idly moulds , gently place the all the momos on the streamer.

Idly steamer

Step 13: steam them for 10 min, when you touch the momos the dough should not feel sticky then your momos are ready.

Steam them for 10 min

Step 14: At last remove the momos keep serving them in a plate and enjoy with tomato-chill sauce, mamo red chutney.

Finally , our veg -momos is ready taste the each piece of smooth and tasty veg-momos.

WHEAT FLOUR MOMOS

MORE LINKS FOR MOMOS:

HOME MADE MOMOS CHUTNEY RECIPE AND DIFFERENT FOLDING MOMOS

REQUIRED TIME:

Prep time	20 min
Cooked time	10 Min
Total time	30 min
cuisine	world
Makes	6 servings
type	moderate

PROCEDURE:

Making dough:

Firstly take the 2 cups of wheat or maida flour in a bowl. Pour salt (as per taste) and 2 spoons of Cooking oil.
Mix them very well with a help of required water to form a soft and non sticky. Place the dough aside with a tight cap for 30 min then only the dough get more Softer and easily melt while eating.

Cooking veggies:

Slightly chopped all the veggies like 1 cup of Cabbage, ½ cup of Carrot, ½ cup of Potatoes, 1 Onion, 3 Green chill, Handful of coriander leaves.
Take a pan add butter pour slightly Chopped onions, green chill, garlic salute for 5 min.
Add all the veggies in pan cook them for a while in a high-flame Chinese dishes are cooked in high flame only.
Pour 1 spoon of Soya sauce , tomato sauce on pan.
Add all spices like ½ spoon Red chill powder, Salt (as per taste), Pinch of Turmeric, ¼ tsp of Coriander powder, ¼ tsp of Cumin powder, ¼ tsp of Gram masala on the pan and salute 2-3 minutes.
check the taste add if needed , keeps the veggies stuffing aside until cool down completely.

Shaping momos:

Take the dough and divide them in an equal parts and Roll the piece of dough flatten it and roll it until it size just like round disc/plate up to 4 inches edges must be thin and center must be thick then only the stuffing with not come out.
place 1 to 2 spoons of vegetables stuffing them in the center.
Make a flips lift one side to another and start folding with gently hands.
Forming the pleats one by one towards the edge ,join them in center as shown in below figure. make all the momos , keep them Aside .

steaming veg -momos:

Heat 2 cups of water in a idly steamer or cooker grease with butter in idly moulds , gently place the all the momos on the streamer.
steam them for 10 min, when you touch the momos the dough should not feel stricky then your momos are ready.
At last remove the momos keep serving them in a plate and enjoy with tomato-chill sauce, mamos red chutney.
Finnally , our veg -momos is ready taste the each piece of smooth and tasty veg-momos.

BEST FOR MORE RESULTS:

We can use flour as per your choice but knead a dough to firm texture if the texture may lose add more flour knead again.

For stuffing process we can add different veggies like paneer, mushroom chicken, mutton ,leafy vegetables as per your choice.

Adding flavors is must we can add more but don’t skip any spices

Chinese dishes are cooked in high flame only but while steaming maintain medium –flame only.

They are different folding techniques for momos we can also check my folding momos blog.

After steaming the momos touch the dough should not sticky then our momos are ready.

Nutrition facts (estimation only):

Estimation only

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

LEMON RICE/CHITRANNA RICE /NIMAKAYA PULIHORA RECIPE 2021/Masthani’s kitchen

2021-06-06T15:48:00.007+05:30

SOUTH INDIAN LEMON RICE/CHITRANNA RICE/NIMAKAYA PULIHORA RECIPE (Step-by steps photos) 2021/Masthani’s kitchen:

HELLO FRIENDS!

NAMSTHE🙏

Welcome back to all my readers I hope you all are feeling well please wear mask and stay healthy.

Lemon rice is most popular in south Indian recipe with have a great staple delicious , aromatic Indian flavors. Today in this blog I want to share you Chitranna rice within 15 min , In this post I can share with you easy methods as like we can easily made in home and easily understand by step by step procedures and easily make it.

LEMON RICE

South Indian Lemon rice is a comfort food with having a high nutritious values mixing of great aroma ingredients like fresh lemons, peanuts, cooked rice, curry leaves, training nuts. In India we can easily available for lunch, breakfast, dinner even kids also happily enjoy it and also we can check them in street food, vendors, restaurants, and also in every home easily make it.

Lemon rice also side dish for functions, marriages and festivals, is mostly famous in festival time like MAKARA SANKRANTHI, varalakshmi vratham, Ganesh chaturthi , navarathri puja almost all the festivals common rice dish in south India .If your new to cooking lemon rice gives you a great start for improve your cooking skills even bachelor’s can happily make it.

Lemon rice is one of the most quick recipe as travel food in India, even I took this rice for travel time packing in box for road or train for keep long hours journey. Most of the peoples are use lemon rice with leftover rice but I prepared fresh rice to get best aromatic, tasty food .

Serving with pickels, dal, podi ,pakoda, ghee, curd.

TABLE OF CONTENT:

BENEFITS OF LEMONRICE
FAQ
DIFFERENTLANGUAGES ABOUT LEMON RICE
DERVIEDSTEPS
PROCEDURE
BEST FORMORE RESULTS

BENEFITS OF LEMON RICE:

Lemon rice had an rich in fiber, proteins, calories to maintain a good health.

It helps to attack the infections provided cells and build the immunity

Lemon rice have a less carbohydrates and useful for weight loss section

Lemon rice is useful for pregnant women to get a high proteins.

Lemon had a vitamin C which can helps to produce white blood cells.

FREQUENTLY ASKED QUESTIONS?

1) Lemon rice is good for pregnancy?

Yes, lemon which is rich in vitamins, minerals, fiber but avoid excess oil ,salt ,spicy during pregnancy and consume moderate food .

2) Lemon rice for diarrhea?

Bacterial , infections in stomach may cause diarrhea as we look for home remedies Lemon have Anti-inflammatory properties for stopping the lose motions.

3) Lemon rice is good for babies?

Yes, if the baby is ready to eat and more than one year can happily serve them but check the babies to swallow easily without struggle for babies.

4) Side effects of lemon?

Lemon contain citric acid,may cause the redness ,irritation of skin, even got the heart burn in some peoples.

DIFFERENT LANGUAGES ABOUT LEMON RICE:

Nimakaya Pulihora- telugu

Elumicai arici-tamil

Nibu caula-punjabi

Kagaati camala- nepali

Aruz bialaymun-arabic

Limbu cokha –gujarathi

Nembo chaval-hindi

Nimbe akki-kannada

Limbu tandula-marathi

Narana ari –malayalam

DERVIED INGRENDITS:

1 kg Cooked rice

3 Lemons

Salt

2 Green chill

2 broken red chill

Handful of Peanuts

Curry leaves

Coriander leaves

Training nuts

1 spoon of Turmeric

Ghee/oil

DERVIED STEPS:

Step 1: Firstly we need to prepare the rice or we can use left over rice as per your choice.

Wash the 1 kg of rice soak it for 30 min then the quality of rice will double rinse out the water .add water double of rice quantity it means 1:2 ratio of ( rice: water) .on the stove boil the rice until the rice must cooked while .the rice must grainy not mushy. Cool it completely under the fan for a while .

cooked rice

Step 2: Here all the items in one plate.

Items

Step 3: Heat the pan add 1 spoon of oil/ghee on it. Add all the items on pan like Salt 2 Green chill , 2 broken red chill , Handful of Peanuts ,Curry leaves ,turmeric ,Training nuts ( mustard seeds, urad dal, chana dal )on it.

While cooking peanuts mixture maintain in a low-flame only and stir with spoon repeatedly. In Lemon rice hidden taste in this mixture only.

peanuts mixture

Step 4: Squeeze the lemons juice on one bowl.

Lemon juice

Step 5: Take a rice add salt, lemon juice check the taste if needed add more salt lemon juice on rice. Pour all the mixture on the rice.

Peanut mixture

Step 6: Gently mix them very well rotating from bottom to top with the help of spoon or hand.

Mix them

Step 7: At last pour coriander leaves on it and serve them in a plate and enjoy the each byte of LEMON RICE .

LEMON RICE

REQUIRED TIME:

Prep time	10 min
Cooked time	5 Min
Total time	15 min
cuisine	Indian
Makes	4 servings
type	easy

PROCEDURE:

Cooking rice:

Firstly we need to prepare the rice or we can use left over rice as per your choice.

Mixture preparation:

Heat the pan add 1 spoon of oil/ghee on it. Add all the items on pan like Salt 2 Green chill , 2 broken red chill , Handful of Peanuts ,Curry leaves ,turmeric ,Training nuts ( mustard seeds, urad dal, chana dal )on it. Squeeze the lemons juice on one bowl.

Mixing rice :

Take the rice add salt, lemon juice check the taste if needed add more salt lemon juice on rice. Pour all the mixture on the rice. Gently mix them very well rotating from bottom to top with the help of spoon or hand.

At last pour coriander leaves on it and serve them in a plate and enjoy the each byte of LEMON RICE .

BEST FOR MORE RESULTS:

While cooking peanuts mixture maintain in a low-flame only and stir with spoon repeatedly. In Lemon rice hinden taste in this mixture only.

Pour ghee on lemon rice instead of oil to get best aroma and taste.

Adding lemon juice less/more is your choice if you like more sour you can increase the quantity of juice.

Maintain medium-low flame only to get best output.

Nutrition facts (estimation only):

(4 servings per container ,Serving size (1g) ,Calories -160, total fat-5g, saturated fat-0g, transfat-0g, sodium -0 mg, total carbohydrates-0g, fiber-3g, sugar-3g, proteins -3g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

GODHUMA RAVA/ BROKEN WHEAT RAVA UPMA WITH TAMARIND JUICE RECIPE 2021/Masthani’s kitchen

2021-06-04T15:45:00.003+05:30

GODHUMA RAVA/ BROKEN WHEAT RAVA UPMA RECIPE WITH TAMARIND JUICE (step-by step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

Welcome back to all my readers I hope you all are feeling well please wear mask and stay healthy.

Today in this blog I want to share you BROKEN WHEAT RAVA UPMA RECIPE with the help of tamarind juice which is different style recipe. WHEAT RAVA UPMA everyone make it normal recipe easy to make , it in this post I can share with you easy methods as like we can easily made in home and easily understand by step by step procedures and easily make it.

BROKEN WHEAT RAVA UPMA

Everyone knows upma recipe is make with adding water, rava and some veggies but today in this blog I want share you new style of recipe with the help of tamarind juice that every one wish to eat it. Godhuma rava upma is south Indian recipe which staple as breakfast at home which had a high nutritious mixing with different vegetables .not too many people prefer to eat upma but it have good proteins who are looking for weight loss this recipe really gives a good diet to maintain healthy body.

There are different styles of upma recipe like red rava, white rava , Bombay rava ,poha upma ,oats upma.BROKEN WHEAT RAVA UPMA is mainly mixing with onions, peanuts ,tamarind juice, godhuma rava to get a different taste. In India we can easily available in evening snacks in street food, vendors, restaurants, and also in every home easily make it.

We can serve BROKEN WHEAT RAVA UPMA with sambar, tomato pickle, karram podi, sugar.

WHEAT RAVA UPMA

TABLE OF CONTENT😊 :

CHOOSINGRAVA
BENEFITS OF BROKENWHEAT RAVA
DIFFERENTLANGUAGES SPELL ABOUT BROKEN WHEAT RAVA
DERIVEDSTEPS
PROCEDURE
BEST FORMORE RESULTS

CHOOSING RAVA:

All the rava is good for us but taste wise slightly different , Choosing rava is most important for making a healthy dish .upma is mostly serve as breakfast but not every one like to eat it .

There are different styles of upma recipe like red rava upma, white rava upma , Bombay rava ,poha upma ,oats upma but choosing rava is more essential. here I am choosing red broken wheat rava is very healthy ,taste for every one even kids are like to eat it. White broken wheat rava is good for diabetic patients taste and look wise slightly different.

BENEFITS OF BROKEN WHEAT RAVA UPMA:

Broken wheat rava is rich in fiber, proteins , calcium to maintain body healthy.

It’s helps to improve the building of good muscles and bone strength.

Godhuma rava upma which helps to low the glycemic index which means prevent the high blood sugar symptoms for diabetic patients.

Who are looking for weight loss this recipe really gives a good diet to maintain healthy body.

Broken wheat rava helps to replenishes the energy levels after the workout to get instant energy.

DIFFERENT LANGUAGES SPELL ABOUT BROKEN WHEAT RAVA:

Godhuma rava-telugu

Wheat bran-english

Geatamp tavit-Malayalam

Gavhaca konda-marathi

Nakhalat alqamh-arabic

Gha unno dalo-gujarati

Gehu ka bhoosa-hindi

Godhi hottu-kannada

Gahum ko cokara-nepali

Kotumai tavitu-tamil

Kanaka di jholi-punjabi

DERIVED INGRENDITS:

2 cups of Godhuma rava

1 Onion

2 Green chill

2 red chill

Small size lemon Tamarind juice

Jaggery

Salt

Peanuts

Curry leaves

Coriander leaves

Training nuts

Ghee

DERVIED STEPS:

STEP 1 : Firstly take a pan add 2 spoons of ghee pour the 2 cups of broken wheat rava fry them for 2 minutes in a medium flame.

WHEAT RAVA

Roasted rava

Step 2: Take a same pan with oil add all training nuts like (mustard seeds, urad dal, chana dal) curry leaves , 2 broken red chill fry them turn in golden color.

Training nuts

Step 3: Pour the hand full of ground nuts in a low –flame then ground nuts will cook inside as well as outside.

Peanuts

Step 4: Pour the slit green chill followed by chopped onions fry them which turns into transparent.

Veggies

Step 5: Take small lemon size tamarind squeeze the tamarind pulp and make a juice.

Tamarind juice

Step 6: Add these tamarind juice into pan make into boil.

Boil juice

Step 7: Pour the rock salt as per your taste.

Rock salt

Step 8: Add small size jaggery mixing with tamarind juice then taste is really good.

Jaggery

Step 9: After boiling the tamarind juice add roasted rava on it.

Pour rava

Step 10: Maintain low flame stir with spoon till all the tamarind juice is absorbed and you get the soft upma.

Stir it

WHEAT RAVA UPMA

Step 11: At last pour coriander leaves on it and serve them in a plate and enjoy godhuma rava mixing with pickle.

WHEAT RAVA UPMA

REQUIRED TIME:

Prep time

10 min

Cooked time

15 Min

Total time

25 min

cuisine

Indian

Makes

4 servings

type

easy

PROCEDURE:

Roasting rava:

Firstly take a pan add 2 spoons of ghee pour the 2 cups of broken wheat rava fry them for 2 minutes in a medium flame

Mixing veggies:

Take a same pan with oil add all training nuts like (mustard seeds, urad dal, chana dal) curry leaves , 2 broken red chill fry them turn in golden color. Pour the hand full of ground nuts in a low –flame then ground nuts will cook inside as well as outside.
Pour the slit green chill followed by chopped onions fry them which turns into transparent.

Boiling Tamarind juice:

Take small lemon size tamarind squeeze the tamarind pulp and make a juice. Add these tamarind juice into pan make into boil.
Pour the rock salt as per your taste.
Add small size jaggery mixing with tamarind juice then taste is really good.

Upma:

After boiling the tamarind juice add roasted rava on it.
Maintain low flame stir with spoon till all the tamarind juice is absorbed and you get the soft upma.
At last pour coriander leaves on it and serve them in a plate and enjoy godhuma rava mixing with pickle.

BEST FOR MORE RESULTS:

Roasting rava or not is up to you, mixing Rava with ghee gives is best aroma and taste to rava .

We can add different veggies like tomato , peas, capsicum as per your choice.

You can add chopped ginger along with green chill to get a spicy taste.

At last pour ghee on upma to get best aroma and taste.

Adding tamarind juice less/more is your choice if you like more sour you can increase the quantity of juice.

Maintain medium-low flame only to get best output

Not everyone like to add jaggery as per your wish you can add them really taste so good in sour taste.

Nutrition facts (estimation only):

(4 servings per container ,Serving size (1g) ,Calories -150, total fat-5g, saturated fat-0g, transfat-0g, sodium -5mg, total carbohydrates-19g, fiber-0g, sugar-3g, proteins -4g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

RESTAURANT STYLE DRUMSTICK/MUNAKADA MASALA CURRY RECIPE 2021/Masthani’s kitchen

2021-06-02T14:06:00.004+05:30

DRUMSTICK/MUNAKADA /SHEVGA BHAJI MASALA CURRY RECIPE (step-by step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

Welcome back to all my readers I hope you all are feeling well please wear mask and stay healthy.

Today in this blog I want to share you DRUMSTICK/MUNAKADA MASALA CURRY which is south Indian curry recipe which is exactly taste as restaurant style. DRUMSTICK/MUNAKADA MASALA CURRY recipe easy to make , it in this post I can share with you easy methods as like we can easily made in home and easily understand by step by step procedures and easily make it.

DRUMSTICK/MUNAKADA MASALA CURRY

DRUMSTICK/ MUNAKADA MASALA CURRY is mainly staple food as rice ,roti, sambar, rasam are equally spread as vegetable curry variations mixing with drumstick . In south Indians home it will be daily curry gravy as lunch, dinner mixing with different veggies. MUNAKADA MASALA CURRY is mainly mixing with onions, peanuts ,tomato, some spices which gives a restaurant style dish.

Did you know guys drumstick have a special benefits which equal to meat, most of Indians are vegetarians taking drumstick as an daily veggies then you definitely get all the proteins, fiber which have in meat.

We can serve DRUMSTICK/MUNAKADA curry with plain rice, roti, rasam, sambar.

MUNAKADA MASALA CURRY

TABLE OF CONTENT😊 :

BENEFITS OF MUNAKADACURRY
DIFFERENTLANGUAGES SPELL ABOUT MUNAKADA CURRY
DERIVEDSTEPS
PROCEDURE
BEST FORMORE RESULTS

BENEFITS OF MUNAKADA:

Having drumstick for Diabetes persons are really helps to reduce the sugar levels in our blood to maintain the proper diet.

Drumstick have vitamins C and anti –bacterial which helps to maintain the immunity booster.

It’s also helps to improve the bone strength which leads of calcium, iron, fiber.

Drumstick helps to pure the blood purification which circulates the oxygen to our entire body.

It helps to boost the sexual health more in female sterility.

If your looking for maintain healthy abs then make sure intake drumstick as daily dish.

DIFFERENT LANGUAGES SPELL ABOUT MUNAKADA:

Munnakada-telugu

Ondu veje-kannada

Munakkada-tamil

Gadar-hindi

Munnakada-nepali

Munnakada-malayam.

DERIVED INGRENDITS:

Spicy paste:

Peanuts

Coconuts pieces

2 broken Red chill

Small Lemon size tamarind

½ tsp fenugreek seeds

½ tsp cumin seeds

½ tsp Poppy seeds

½ coriander seeds

1 cinnamon

2 tomatoes

2 onions

4 Green chills

3 Drumsticks

Cooking items:

Training nuts

6 tablespoon cooking oil

Salt ,red chill powder ( as per taste)

Pinch of turmeric

Curry leaves

Coriander stems

DERIVED STEPS:

Step 1: Take a frying pan without adding any oil add handful of Peanuts, Coconuts pieces, ½ tsp fenugreek seeds, ½ tsp cumin seeds, ½ tsp Poppy seeds, ½ coriander seeds, 1 cinnamon fry them in low-flame .

Frying spices

Step 2: Add all of them in Blender by adding 2 broken Red chill, Small Lemon size tamarind blend them with fine paste with help of some water on it.

Spices paste

Step 3: Take a 2 onions, 4 Green chills, 2 tomatoes blend them with a fine paste we did not add water tomatoes have a water content by naturally.

Onion paste

Step 4: let start for cooking take a frying pan add 6 spoons of cooking oil, training nuts, curry leaves fry them.

Training nuts

Step 5: Pour the onion, tomato paste on it cook them in medium –flame.

Onion paste

Step 6: Add all spices like Salt , red chill powder ( as per taste), Pinch of turmeric on it.

Spices

Step 7: Drumstick must be chopped in small pieces add for cooking pan.

Drumstick

Step 8: Pour all the peanut paste on the pan. cook for a while.

peanut paste

Step 9: Add glass of water on it cook it until the oil is oozed on it.

Pour water

Step 10: At last pour coriander leaves on it and serve them in a bowl and enjoy drumstick masala curry mixing with plain rice .

MUNAKADA MASALA CURRY

Required time:

Prep time	15 min
Cooked time	30 min
Total time	45 min
cuisine	Indian
Makes	4 servings
type	easy

PROCEDURE:

Blending paste:

Take a frying pan add handful of Peanuts, Coconuts pieces, ½ tsp fenugreek seeds, ½ tsp cumin seeds, ½ tsp Poppy seeds, ½ coriander seeds, 1 cinnamon fry them in low-flame . Add all of them in Blender by adding 2 broken Red chill, Small Lemon size tamarind blend them with fine paste with help of some water on it.

Take a 2 onions, 4 Green chills, 2 tomatoes blend them with a fine paste we did not add water tomatoes have a water content by naturally.

Cooking process:

let start for cooking take a frying pan add 6 spoons of cooking oil, training nuts, curry leaves fry them. Pour the onion, tomato paste on it cook them in medium –flame. Add all spices like Salt , red chill powder ( as per taste), Pinch of turmeric on it.

Drumstick must be chopped in small pieces add for cooking pan. Pour all the peanut paste on the pan. cook for a while. Add glass of water on it cook it until the oil is oozed on it.

At last pour coriander leaves on it and serve them in a bowl and enjoy drumstick masala curry with plain rice.

BEST FOR MORE RESULTS:

Adding all spices for this curry is must to get restaurant style taste don’t skip it.

While cooking peanuts maintain low –flame only then only peanuts cooked well inside as well as outside.

Drumsticks must be chopped in small size then it will cooked fast and easily to eat.

Without blend the onions, tomatoes we can directly add on pan for cooking but paste must be cook fastly.

Maintain medium-low flame only while cooking spicy paste or onion paste process .

Don’t pour a lot of water on it add sufficient all drum stick must sink in water.

NUTRITION FACTS (ESTIMATION ONLY):

(4 servings per container ,Serving size (1g) ,Calories -100, total fat-0g, saturated fat-0g, transfat-0g, sodium -520 mg, total carbohydrates-9g, fiber-3g, sugar-4g, proteins -1g)
Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

TOP 11 HEALTH BENEFITS OF THOTAKURA/AMARANTH LEAVES JUICE RECIPE 2021/Masthani’s kitchen

2021-05-30T13:15:00.005+05:30

THOTAKURA/AMARANTH LEAVES JUICE RECIPE (step –by step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe 🙏

Amaranth leaves which can helps to improve the immunity booster and top 11 health benefits can be check in our blog .Yesterday first time I make the Amaranth leaves juice guys trust me this juice make my soul satisfy and keep trying to make this juice as my favorite list. Here, I am sharing a simple method with step –by steps photos that easily understand and make it.

Amaranth leaves juice

From our childhood we are hearing number of leafy vegetables like spinach, kale, lettuce etc our elders as been asked to include our daily life as a diet but we are totally refuse them. Thotakura leaves have a lot of health benefits which are providing naturally giving by earth without mixing most of kids are hate to eat them so my mom keep it secret with me and make dishes with these leaves mixing with some other ingredients.

We can easily make this juice which is available in our kitchen just like amaranth leaves , banana, sugar/honey ,lemon with the help of only 4 ingredients only. in India we can prepare these leaves like thotakura papu , thotakura curry, thotakura chapathi.

Amaranth leaves juice

TABLE OF CONTENT:

TOP 11 HEALTH BENEFITS OF AMARANTHLEAVES JUICE

DIFFERENT LANGUAGES SPELL ABOUT THOTAKURA

DERVIED STEPS

PROCEDURE

BEST FOR MORE RESULTS

TOP 11 HEALTH BENEFITS OF AMARANTH LEAVES JUICE:

1) Boost immunity:

Amaranth leaves have a rich in vitamins C just like oranges, guava, apple etc most of 70% of amaranth leaves have Vitamin C helps to improve immunity booster and protect against common infections to our body.

2) Gluten free:

These amaranth seeds are used to be grain and grounded as flour which have a rich in proteins beneficial to our body.

3) Easy to digest:

Amaranth green leaves are naturally easy to digest and helpful in treating of infections inn stomach and also constipation problem my cure by these leaves.

4) High fiber:

Amaranth green leaves have rich in soluble and insoluble in fiber. fiber may helps to reduce the heart diseases, cancer ,weight loss to our body.

5) Low in calories:

Amaranth green leaves have a low cholesterol and unbelievable light especially who are looking for weight loss these recipe helps to maintain healthy and strong.

6) Eyes healthy:

Who are suffering for eye problems Amaranth green leaves have rich in vitamins A ,C , potassium ,amino acids which helps our eyes healthy.

7) cancer/diabetes:

Now-a-days Caner/diabetes is common disease to maintain healthy body thotakura leaves have an anti –oxidants like lycopene rich in fiber, anti –oxidant helps to reduce the risk of these diseases.

8) Glowing skin:

Maintain glowing skin is important for every life but not only outside but also intake food as good fiber ,vitamins, proteins may helps u look healthy young.

9) Rich in vitamins:

Amaranth leaves have a rich of lot of vitamins like A,C,K ,B which helps improve our eye vision , improve the new born babies physical, mentally health, bone health ,plays a important role of neural damage done of brain ,blood clotting.

10) Anti- inflammatory:

Who are suffering from arthritis , stress ,Cellular damage, habits of smoke ,drink, drugs etc have a inflammatory problem in their bodies amaranth helps to produce anti-oxidants to boost immunity system maintain general health.

11) Weight loss:

Who are looking for control the weight this juice really helps you a lot because amaranth leaves have anti –oxidants ,vitamins ,fiber, electrolytes which helps for perfect diet .

DIFFERENT LANGUAGES SPELL ABOUT THOTAKURA LEAVES :

Asparagus -english

Thotakura –telugu

Tawtakura-arabic

Totakura-bengali

Totaakur-hindi

DERVIED INGRENDITS:

Amaranth leaves

Sugar/honey

Banana

Lemon

Milk/water

Sesame seeds

DERVIED STEPS:

Step 1: Take a fresh thotakura leaves clean them neatly in an fresh running water and slice them a fine pieces.

Amaranth leaves

Step 2: Take a juicer add thotakura leaves add banana slice them.

Banana

Step 3: Pour 2 spoons of sugar /honey and add water /milk on it as per your choice.

Sugar/honey

Step 4: Grind it with the help of mixer until u get pulp smooth.

Blend them

Step 5: Place it fine mesh sieve over a large bowl and pour a prepared mixture to strain the juice.

mesh sieve

Step 6: Stir it with the help of spoon until get the juice.

Stir with spoon

Step 7: we can see the pulp after squeeze the lemon juice on it.

squeeze the lemon

Step 8: Serve them in a glass and garnish with add Sesame seeds on it.

Sesame seeds

At last our healthy , tasty amaranth leaves juice is ready enjoy the each sip of natural healthy juice.

Amaranth leaves juice

More healthy juices must try it

carrotbeet juice

musk melon juice

Chikoo/sapota milkshake

cucmber juice

pomegranate milkshake juice

papaya smoothie juice

banana smoothie milkshake

nannari/sugandha juice

Watermelon juice

GUAVA /GOOSE BERRY MILKSHAKE

Required time:

Prep time	5 min
Blending time	5 min
Total time	10 min
cuisine	world
Makes	2 servings
type	easy

PROCEDURE:

Preparation juice:

Take a fresh thotakura leaves clean them neatly in the fresh running water and slice them a fine pieces. Take a juicer add thotakura leaves add banana slice them. Pour 2 spoons of sugar /honey and add water /milk on it as per your choice.

Grind juice:

Grind it with the help of mixer until u get pulp smooth. Place it fine mesh sieve over a large bowl and pour a prepared mixture to strain the juice. Stir it with the help of spoon until get the juice. We can see the pulp after squeeze the juice. Serve them in a glass and garnish with add Sesame seeds on it.

At last our Healthy , tasty amaranth leaves juice is ready enjoy the each sip of natural healthy juice.

BEST FOR MORE RESULTS:

We can add honey, ginger to get a savory taste.

After completion of juice drink fresh juice not to freeze more time.

Amaranth leaves must be fresh and ripe soft only.

We can add carrot instead of banana as per choice it will give instant energy.

Skiping the sugar we can add more /less banana to get more sweet.

NUTRITION FACTS (ESTIMATION ONLY):

(4 servings per container ,Serving size (1g) ,Calories -70, total fat-1g, saturated fat-0.5g, transfat-0g, sodium -0 mg, total carbohydrates-0g, fiber-3g, sugar-3g, proteins -21g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

PEANUT/GROUND NUT CHUTNEY RECIPE IN 2 METHODS 2021/Masthani’s kitchen

2021-05-28T14:16:00.005+05:30

PEANUT/GROUND NUT CHUTNEY RECIPE IN 2 METHODS (STEP –BY STEP PHOTOS) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

METHODS 1: RED CHILL PEANUT CHUTNEY

METHOD 2: COCONUT GREEN CHILL PEANUT CHUTNEY

PEANUT/GROUND NUT CHUTNEY RECIPE is side dish for chapati, poori, dosa , IDLY ,VADA ,PARATHA any side dish sections. it’s popular gravy side dish for south Indians. In this blog I want to share an Andhra style PEANUT/GROUND NUT CHUTNEY recipe with detailed step-by step photos easy to understand and make it.

PEANUT/GROUND NUT CHUTNEY

We can add different styles of PEANUT/GROUND NUT CHUTNEY with adding mint peanut chutney, onion peanut , coconut chutney, chill chutneys to get more taste but here I am showing simply method for busy morning to get delicious blend flavors of taste.

The Mainly ingredients of PEANUT/GROUND NUT CHUTNEY is onions, ground nuts, chills, to get gravy side dish. In India especially Telugu speaking States we can easily available in street food, vendors, restaurants as a famous dish with a best combination this chutney and also in every home easily make it. PEANUT/GROUND NUT CHUTNEY is an my mom recipe first I eat with idly, dosa, vada that taste was really heaven. It’s my promise guys once try this recipe you just say nailed it.

PEANUT/GROUND NUT CHUTNEY

Serving with chapati, poori, dosa ,PARATHA, somasa, IDLY, upama ,VADA any tiffen items.

TABLE OF CONTENT😊:

BENEFITS OF BESAN CHUTNEY
FAQ
RECIPE 1: RED CHILL PEANUT CHUTNEY
WITH DETAILED PHOTOS
RECIPE 2: COCONUT GREEN CHILLI PEANUT CHUTNEY
WITH DETAILED PHOTOS
PROCEDURE
BEST FOR MORE RESULTS

BENEFITS OF PEANUT CHUTNEY:

Peanuts have a rich in fiber, proteins, vitamins which have a low fat Soluble.

Best home remedies of diabetes is peanuts which control the diabetes.

Looking for weight loss peanut will really helps a lot to give instant energy to our body.

Ground nuts chutney helps to reduce the risk of heart diseases, gas problems.

Peanut chutney is helps to digestive system and also boost the immunity system

FREQUENTLY ASKED QUESTIONS?

1) Can we reheat the Peanut chutney?

No! We should not reheat the flavors may change bitter taste but we can steam it in low –flame for a while only.

2) How long Peanut chutney can fridge last?

Peanut chutney we can be stored up to less than 2 days because we are adding coconut will not stay for a long days and cooking instant chutney may gives a more taste for side dishes.

3) How to make onion peanut chutney?

Heat the pan pour 1 tsp of oil on it add ground nuts , red chill ,curry leaves, urad dal, fresh coconuts ,1 chopped onion on it maintain low –flame only while cooking groundnuts. Before going to blender let cools the ground nuts mixture. Take a another pan add cooking oil on it pour all training nuts like ½ tsp of mustard ,1 broken red chill ,2 garlic ,10 curry leaves on it cook for a while. Keep aside.

Take a blender jar add 2 tsp of cumin, rock salt as per your taste, small lemon size tamarind, 5 garlic cloves on it. Transfer the whole section in blender jar. Firstly blend them without adding any water. later pour water blend them looking to a consistency pour more water as needed until chutney thick. Serve the chutney in a bowl check salt as per needed add salt on it, pour all training nuts on it mix them very well. At last serve peanut chutney with idly, dosa , vada.

4) How to make tomato peanut chutney?

Heat the pan pour 1 tsp of oil on it add ground nuts , red chill ,curry leaves, urad dal, tomatoes ,1 chopped onion on it maintain low –flame only while cooking groundnuts. Before going to blender let cools the ground nuts mixture. Take a another pan add cooking oil on it pour all training nuts like ½ tsp of mustard ,1 broken red chill ,2 garlic ,10 curry leaves on it cook for a while. Keep aside.

LOOK IT’S DERVIED INGRENDITS:

METHOD 1:

GROUND NUTS

RED CHILL

ROCK SALT

TAMARIND

GARLIC

COOKING OIL

CURRY LEAVES

CORRIANDER LEAVES

CUMIN

TRANING NUTS

METHOD 2:

GROUND NUTS

CUMIN

GREEN CHILL

FRESH COCONUT

ROCK SALT

TAMARIND

GARLIC

TRANING NUTS

COOKING OIL

URAD DAL

CURRY LEAVES

CORRIANDER LEAVES

DERVIED STEPS:

METHOD 1 (RED CHILL PEANUT CHUTNEY):

Step 1: Heat the pan pour 1 tsp of oil on it add ground nuts ,red chill ,curry leaves on it maintain low –flame only while cooking groundnuts.Before going to blender let cools the ground nuts

Ground nuts

Step 2: Take a blender jar add 2 tsp of cumin, rock salt as per your taste, small lemon size tamarind,5 garlic cloves on it.

Blender jar

Step 3: Transfer the whole section in blender jar.

Peanuts mixture

Step 4: Firstly blend them without adding any water.

Blend them

Step 5: later pour water blend them looking to a consistency pour more water as needed until chutney thick.

Add water

Step 6: Take a another pan add cooking oil on it pour all training nuts like ½ tsp of mustard ,1 broken red chill ,2 garlic ,10 curry leaves on it cook for a while.

Training nuts

Step 7: serve the chutney in a bowl check salt as per needed add salt on it, pour all training nuts on it mix them very well.

Mix them

Step 8: At last serve peanut chutney with idly, dosa , vada.

Red chill peanut chutney

METHOD 2: (COCONUT GREEN CHILL PEANUT CHUTNEY)

Step 1: Heat the pan pour 1 tsp of oil on it add ground nuts ,red chill ,curry leaves, fresh coconut , urad dal on it maintain low –flame only while cooking groundnuts.Before going to blender let cools the ground nuts mixture.

Fresh Coconut

Step 2: Take a blender jar add 2 tsp of cumin, rock salt as per your taste, small lemon size tamarind, 5 garlic cloves on it.

Blender jar

Step 3: Transfer the whole section in blender jar.

Coconut mixture

Step 4: Firstly blend them without adding any water.

Blend them

Step 5: later pour water blend them looking to a consistency pour more water as needed until chutney thick.

Add water

Step 6: Take a another pan add cooking oil on it pour all training nuts like ½ tsp of mustard ,1 broken red chill ,2 garlic ,10 curry leaves on it cook for a while.

Training nuts

Step 7: serve the chutney in a bowl check salt as per needed add salt on it, pour all training nuts on it mix them very well.

Mix them

Step 8: At last serve peanut chutney with idly, dosa , vada.

Coconut peanut chutney

REQUIRED TIME:

Prep time	5 min
Cooked time	15 Min
Total time	20 min
cuisine	Indian
Makes	4 servings
type	Easy

PROCEDURE:

Method 1:

Cooking process:

Heat the pan pour 1 tsp of oil on it add ground nuts , red chill ,curry leaves on it maintain low –flame only while cooking groundnuts. Before going to blender let cools the ground nuts.

Take a another pan add cooking oil on it pour all training nuts like ½ tsp of mustard ,1 broken red chill ,2 garlic ,10 curry leaves on it cook for a while. Keep aside.

Blending process:

At last serve peanut chutney with idly, dosa , vada.

Method 2:

Cooking process:

Heat the pan pour 1 tsp of oil on it add ground nuts , red chill ,curry leaves, urad dal, fresh coconuts on it maintain low –flame only while cooking groundnuts. Before going to blender let cools the ground nuts mixture.

Take a another pan add cooking oil on it pour all training nuts like ½ tsp of mustard ,1 broken red chill ,2 garlic ,10 curry leaves on it cook for a while. Keep aside.

Blending process:

At last serve peanut chutney with idly, dosa , vada.

BEST FOR MORE RESULTS:

While cooking groundnuts maintain low –flame only then only ground nuts are cooked well inside as well as outside also.

We can add oil or not while cooking ground nuts as per your choice.

Red chill gives more taste then green chill.

Tamarind gives more taste we can add raw tamarind or tamarind juice as per your choice.

Blend them fine thick paste looking as consistency pour more/less water.

Don’t over cook the training nuts the taste will change cook them in low flame.

NUTRITION FACTS (ESTIMATION ONLY)

(4 servings per container ,Serving size (1g) ,Calories -190, total fat-15g, saturated fat-1g, transfat-0g, sodium -80 mg, total carbohydrates-6g, fiber-3g, sugar-1g, proteins -9g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time

HOME MADE FRENCH TOAST WITH ( EGG & EGG -LESS) RECIPE 2021/Masthani’s kitchen

2021-05-26T14:41:00.002+05:30

FRENCH TOAST WITH LIGHT BREAD (EGG &EGG- LESS) RECIPE [STEP-BY-STEP PHOTOS] 2021/Masthani’s kitchen:

HELLO FRIENDS!

NAMSTHE🙏

This is my humble request take care yourself wear mask over the mouth and neck , sanitize , stay home and safe.

French toast with light bread (egg &egg less) recipe with a fusion of wonderful aroma and flavors. In this blog I want to share this recipe with detailed step-by step photos easy to understand and make it.

FRENCH TOAST

French toast is a recipe soaked bread in eggs ,milk, cinnamon powder, salt, pepper, soya sauce there are different styles we can made it as international versions but here I show Indian style which easily available in our kitchen under 10 minutes only. This recipe can be happily serves as kids like breakfast, snacks.

Most of the Indians are vegetarians so making egg less French toast with the help of Custard powder and corn starch are the substitute to eggs. Taste is not same as original French toast but it will may be helps there tummy satisfied .we can add different types of milk like vegan milk, almond milk, coconut milk as per your taste.

FRENCH TOAST

TABLE OF CONTENT😊:

ABOUT FRENCH TOAST
BENEFITS OF FRENCH TOAST
FAQ
DERIVED STEPS
PROCEDURE
BEST FOR MORE RESULTS

ABOUT OF FRENCH TOAST:

As per Wikipedia French toast was invented by ROMAN in 17 century same recipe can origin in 5^th century only and French toast also called as Spanish toast, German toast, nun’s bread, Bombay toast is used with 1 inch thick layered of bread slices called BRIOCHE LOAF which are soft and fluffy.

Brioche bread as a little sweet and savory taste but in India we difficult to get these bread in super market so here I will show you French toast with white bread it will easily available in any super markets. in French called as PAIN PERDU means lost of breads.

FRENCH TOAST

BENEFITS OF FRENCH TOAST:

French toast have a rich source of vitamins, fiber, nutrients ,proteins to maintain healthy.

It’s helps to boost the immunity system.

French toast helps for muscles stronger after the work out helps to give instant energy.

Eggs have a good source of omega-3 which helps to reduce the cholesterol.

If your looking for weight loss this recipe really helps a lot for weight loss.

FREQUENTLY ASKED QUESTIONS:

1) Which bread is used for French toast?

Mostly French toast bread are 1 inch thick layered of bread slices which are soft and fluffy a little sweet and savory taste but it may difficult to get these bread so we can use easily available breads like white, brown bread which are day-old breads which turn slightly stale bread.

2) Difference between French toast and egg Omelet ?

French toast is soaked in bread with mixture of salt, pepper , sweet taste with thick sliced bread but bread omelet is mixing of vegetables , savory taste.

3) How to make French toast without eggs?

Custard powder and corn starch are the substitute to eggs adding milk ,salt ,cardamom powder beat together. dip the bread slice in mixture and toast fro a while.

4) How to make crispy French toast?

Before soaking in egg mixture toast the bread slice lightly golden color later dip in mixture toast them until the pan heated .

5) Is French toast good for kids?

More than 8 months babies happily feeds for babies but keep in mind that check your kids whether they are free from allergies for dairy products.

LOOK ABOUT INGRENDIST:

2 Eggs

5 Bread slices

1 cup of Milk

¼ tsp Salt

¼ tsp Soya sauce

¼ tsp Black pepper

¼ tsp Cinnamon powder

DERVIED STEPS (WITH EGGS):

Step 1: Choose the shallow bowl it will easily dip the bread break the 2 eggs .

For egg less version add Custard powder and corn starch on it.

Break eggs

Step 2: Add the one glass of milk we can choose different types of milk like vegan milk, almond milk, coconut milk as per your taste.

Add milk

Step 3: Pour the ¼ tsp salt , ¼ tsp pepper, ¼ tsp soya sauce, ¼ tsp Cinnamon powder on it.

Spices

Step 4: Beat all of them with the help of fork or spoon until we get the frothy.

Beat the mixture

Step 5: Heat the pan with butter for each slice of bread.

Butter

Step 6: Dip both sides of bread in the egg mixture for 10 sec only , don’t let the bread soak for longer time it will break the bread slice.

Dip bread

Dip both sides

Step 7: Gently transfer bread slice in a hot pan.

hot pan.

Step 8: Maintain medium –low flame toast the bread both sides until we get golden color.

Toast the bread

Step 9: At last serve them in a plate garnish with tomato ketchup or honey and enjoy the each byte of French toast.

FRENCH TOAST

Required time:

Prep time	4 min
Cooked time	6 min
Total time	10 min
cuisine	world
Makes	4 servings
type	easy

PROCEDURE:

Egg mixture:

Choose the shallow bowl it will easily dip the bread break the 2 eggs .For egg less version add Custard powder and corn starch on it. Add the one glass of milk we can choose different types of milk like vegan milk, almond milk, coconut milk as per your taste.

Pour the ¼ tsp salt , ¼ tsp pepper, ¼ tsp soya sauce, ¼ tsp Cinnamon powder on it. Beat all of them with the help of fork or spoon until we get the frothy.

Toasting bread:

Heat the pan with butter for each slice of bread. Dip both sides of bread in the egg mixture for 10 sec only , don’t let the bread soak for longer time it will break the bread slice. Gently transfer bread slice in a hot pan. Maintain medium –low flame toast the bread both sides until we get golden color.

At last serve them in a plate garnish with tomato ketchup or honey and enjoy the each byte of French toast.

BEST FOR MORE RESULTS:

Depends of guests we can add more/less eggs here I break 2 eggs I got 6 bread slices of French toast.

Pouring milk is gives a better taste we can choose different types of milk like vegan milk, almond milk, coconut milk as per your taste.

Cinnamon powder is main ingredient gives a more taste in French toast don’t skip it.

Dip the bread for 10 sec only don’t let the bread soak for longer time it may break the bread slice.

Choose Shallow bowl is best for dip the bread easily.

Maintain medium –low flame only to toast the bread.

For garnish process we can sprinkle brown sugar powder on it or after cooling bread we can add honey on it.

NUTRITION FACTS (Estimation only):

(6 servings per container ,Serving size (1g) ,Calories -260, total fat-12g, saturated fat-5g, transfat-0g, sodium -0 mg, total carbohydrates-0g, fiber-3g, sugar-15g, proteins -6g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like instagram, facaebook, pinterest, bloglovin.

Thank you for visiting my blog and spending your valuable time